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Heat 1 tablespoon of oil in a pan that is large enough to fit all the cabbage wedges. Char the cabbage wedges for 4-5 minutes per side over medium-high heat. Take the cabbage out of the pan and set aside. You'll need the pan later.
Prepare the dal. Heat 1 tablespoon of oil in a saucepan overe medium heat. Add the onion and cook for ~ 5 minutes or until translucent. Add garlic, ginger, and green chilis. Stir for another couple minutes, letting the raw ginger smell go away. Add turmeric, cumin, coriander, and red chili powder. Combine well for a minute.
Add tomatoes and salt. Cook until the tomatoes' juices have mostly evaporated and everything is well combined. Add lentils and water. Bring to a simmer and simmer uncovered over medium heat for 15 minutes, until the lentils are mostly cooked. In the last couple of minutes, finish with garam masala and kashmiri chili powder (if using).
Pour the dal into the pan you used to char the cabbage. Keep it over medium heat. Place the cabbage on the dal. Cover for 10 minutes, until the cabbage is tender and the dal is fully cooked!