Heat 2 tablespoon vegetable oil in a pan. Once the oil is hot, add 1 teaspoon urad dal, 1 teaspoon chana dal, ¼ teaspoon hing, and 1 teaspoon cumin seeds, and fry on medium heat until they turn slightly brown (50-60 seconds).
Add 2 cups of shredded cabbage to the pan and mix well. Cover the pan with a lid and cook for 6-8 minutes.
Once the cabbage is cooked, remove the lid of the pan. Add 2-3 whole Kashmiri red chilies(stalks removed) and salt to taste to the pan and fry for 3-4 minutes.
Add ½ teaspoon tamarind paste to the pan and mix well. Remove the pan from the heat and let the mixture cool down completely.
Transfer the mixture to the small jar of a grinder along with ¼ cup water and grind to make a smooth chutney.
For tempering, heat 1 tablespoon vegetable oil in a small pan.
Once the oil is hot, add 1 teaspoon mustard seeds, 10-12 curry leaves, and 1-2 whole dry red chilies, and let them crackle for a few seconds.
Pour the tempering over the chutney and mix well. Serve.
You can also prepare the same pachadi using capsicum, tomato, or carrot. You just have to substitute cabbage with these vegetables. The other ingredients and processes will remain the same.If you want it to be gluten-free, then you can avoid adding hing.