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Wash the toor dal in several water changes (remember to keep this for the garden).
Combine the dal, water, and turmeric in a heavy-bottomed pot (or, if using a pressure cooker, for three whistles).
Simmer, uncovered, until the dal has broken down and is soft. You may need to add more water.
Add the beans and cabbage and simmer for 10 mins until they soften but are still quite firm and retain their vibrant colour.
To finish the dish, heat a little ghee or oil, add the cumin seeds and chilli, fry for about 30 seconds, and then pour into the dal.
Add salt to taste and finely chopped coriander. For more flavour, fresh lemon juice can be added.