Rinse the black lentils and red kidney beans under cold water until the water runs clear. Soak them in water for at least 4 hours or overnight.

In a large pot or pressure cooker, add the soaked lentils, kidney beans, and 4 cups of water. Cook until the lentils are soft — about 30–40 minutes on the stovetop or 15 minutes in a pressure cooker. Once cooked, set aside.

In a separate pan, heat the coconut oil or vegan butter over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.

Add the minced garlic and grated ginger, stirring for another minute until golden.

Stir in the diced tomatoes, turmeric powder, ground coriander, chili powder, and salt. Cook this mixture for 10–15 minutes, allowing the tomatoes to break down and the spices to meld.

Add the cooked lentils and beans to the tomato mixture. Pour in 1 cup of water or vegetable broth, stirring well to combine.

Lower the heat and let the dal simmer for 20–25 minutes, stirring occasionally to prevent sticking. Adjust the consistency by adding more water or broth if needed.

Stir in the garam masala and coconut cream or cashew cream, mixing thoroughly. Allow it to simmer for an additional 5 minutes.

Taste and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro, alongside rice or naan.