Rinse the lentils in a sieve under running tap water, or in a bowl, until the water runs clear.

Cook the lentils:Stovetop: Transfer the lentils to a medium saucepan. Add water to cover by about 2-inches high. Cook over medium-high heat until the water comes to gentle boil. Reduce to heat to a gentle simmer and cook, partially covered, for about 25 minutes, or until the lentils lose their shape and are very tender. Stir occasionally and remove the white scum from the top with a slotted spoon. Add more water as needed to keep the lentils submerged. Instant Pot: Transfer the lentils to the inner pot of an Instant Pot. Add 1 ½ cups water. Select the ‘Pressure Cook’ option on the ‘Low’ setting. Set the timer to 7 minutes. Manually release the pressure.

Meanwhile, prepare the tarka (or temper): In a medium-large saucepan or sauté pan, heat the oil over medium-high heat. Add the cumin seeds to the hot oil and cook until fragrant (about 30 seconds), stirring frequently so they do not burn.

Add the aromatics: Transfer the onion to the saucepan and cook for about 7 minutes, or until golden, adding more oil as needed. Add the garlic, ginger, coriander, cumin, turmeric, cayenne pepper, and the green chili or whole red dried chili peppers. Cook for 30 seconds more, stirring constantly, and adding more oil as needed.

Combine: Stir in the tomatoes and cook for 2 minutes more, stirring frequently. Transfer the undrained cooked red lentils to the saucepan and mix to combine. Add about 1 cup more water or the amount needed until the desired consistency, plus the vegan butter (if using). Simmer for about 5 minutes or until the desired consistency.

Season: Add fresh lemon juice, cashew yogurt, garam masala (if using), and salt to taste. Mix to combine. Garnish with chopped cilantro, and hemp seeds (if using).