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Add enough water to cover the lentils by an inch. Cook or pressure-cook the dal along with the ginger, cayenne or paprika and turmeric until tender and mushy. If you want a creamy dal, blend half the cooked dal into a smooth puree and add back to the remaining dal.
Heat the oil in a large saucepan
Add the garlic and stir quickly for about a minute. Add the tomatoes and cook until the puree darkens, about five minutes.
Add the cooked urad dal, garam masala powder (use more or less based on your preference and the brand you have) and the kasoori methi (crush it between your fingers as you add it to the pot). Stir to mix.
Add water or vegetable stock if the dal is too thick. Bring the dal to a boil and simmer over medium-low heat for 10 minutes.
Add salt to taste. Stir in the vegan butter and add chopped coriander leaves. Turn off the heat.
Serve hot with rice or rotis.