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1
Combine the cabbage, carrot, and cauliflower in a medium-size saucepan.
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2
Add water to cover, and bring it to a boil over medium-high heat.
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3
Stir in the turmeric and curry leaves.
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4
Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the vegetables are fork-tender, 12 to 15 minutes.
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5
While the vegetables are cooking, heat the oil in a small skillet over medium-high heat.
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6
Sprinkle in the split peas, lentils, coriander seeds, and chiles.
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7
Roast until the legumes and seeds turn reddish brown and the chiles blacken, 2 to 3 minutes.
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8
Using a slotted spoon, transfer the legume-spice blend to a blender jar, leaving as much oil in the skillet as possible.
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9
Steal about 2 tablespoons of the cooking water from the simmering vegetables and pour it into a small bowl.
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10
Add the tamarind paste and stir to dissolve it.
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11
Pour this tart liquid over the spices in the blender jar, and add the tomato.
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12
Puree, scraping the inside of the jar as needed, to make a gritty, reddish-brown paste.
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13
Drain the vegetables in a colander, reserving 1 1/2 cups of the cooking water.
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14
Then return the vegetables to the saucepan.
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15
Add the lentil paste.
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16
Pour the reserved cooking water into the blender and give the blades a quick whir to wash out the jar.
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17
Add the washings to the pan, sprinkle in the salt, and stir once or twice.
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18
Reheat the oil remaining in the skillet over medium-high heat.
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19
Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds.
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20
Stir this seedy oil into the vegetables.
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21
Heat the curry over medium heat, uncovered, stirring occasionally, to allow the flavors to marry, 3 to 5 minutes.
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22
Sprinkle the rice flour over the mixture and quickly stir it in.
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23
Cook until the curry has thickened, 1 to 2 minutes.
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24
Sprinkle with the cilantro, and serve.
