FOR MAKING DOUBLE TADKA PILI DAL..
In a kadhai heat oil. Put chopped onion, fresh green chillies, curry leaves and hing. Saute till onion is brown. Next add chopped tomato and saute till tomato is bit fried.
Next add the washed toor dal, salt and turmeric powder. Mix and let it be on slow flame for 2-3 minutes.
Next add water into it. As water comes to a boil, transfer into a pressure cooker and cook for 3 whistles. Let it cool and release pressure.

Prepare for second time dal tempering.
Heat oil. Splutter mustard seeds, cumin seeds. Add dry red chilies and garlic. Saute till garlic becomes brownish.
Put the tadka into the dal. Cover with the lid. After some time mix.
Serve hot with rice/ phulka.

FOR MAKING CABBAGE POTATO CURRY..
Heat kadhai with oil. Add bay leaf, cardamom, cinnamon stick and splutter cumin seeds. Next add chopped onion. Saute till brownish. Put diced potatoes and saute till potatoes too become brownish.

Next add cabbage and mix.
Let it be on slow flame for some time.

After some time, add salt, turmeric powder, coriander powder and curry powder. Mix and let it be on slow flame. Give intermittent mixing. Next add the prepared masala paste with the above-mentioned ingredients. Do not mix. Cover and keep the flame slow.

After some time open the cover and mix all well. Let it be on slow flame for some time. Stir mix intermittently. Next add little water and cover. Let it cook till potatoes becomes soft, cabbage gets cooked and all flavours get nicely combined.

As everything gets cooked, add red chili powder and garam masala. Add some more water. Mix and cook till the required consistency.
It's done!!
Serve hot with rice/ phulka/ poori.

FOR MAKING TOMATO KHATTA..
In a kadhai, heat oil. Splutter panch phoron. Put dry red chilies, curry leaves, grated ginger and hing. Mix everything. Next add chopped tomatoes and kishmish. Mix.
Next add salt to taste, turmeric powder and red chili powder. Mix all well.
Cover and let it cook till tomatoes become mushy.
Next add jaggery and some water. Cover and cook in slow flame till jaggery melts.
(If your tomatoes are not sour you can put tamarind pulp as per your taste).

Cook till you get the desirable consistency. Put roasted cumin and dry red chilies powder and mix.
Switch the flame off. Let it settle down. Serve the khatta when in room temperature.
Serve it with rice/ phulka.