Pressure cook thoor dhal with garlic and mash well.
Steam the grated cabbage with onions, tomatoes, turmeric powder and salt. Mix the cooked thoor dhal and steamed vegetables together. Add tamarind extract, red chili powder, asafetida. Boil this until the raw smell of tamarind vanishes.
Heat oil in a small pan. Add mustard seeds. When it starts to pop add urad dhal and fry until it becomes golden. Remove from fire. Pour this seasoning over the sambar mixture. Heat for 5 more minutes. Add the grated coconut. Garnish with chopped coriander leaves.