Soak the tamarind in water, extract pulp and keep it aside.

Wash and finely chop the cabbage. Drain to remove excess water.

Heat a non stick pan with oil, saute the lentils for couple of mins, then add green chilies, chopped cabbage, with flame on low.

Allow to cool, then grind in a mixer with salt and tamarind added, add the coconut and grind to a smooth paste along with required water.