Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25-30 minutes.
While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
Masala Lentils from Vegan Richa's Indian Kitchen
Amount Per Serving
Calories 156Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Total Carbohydrates 17g6%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.