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Put the soaked lentils on to boil for around 45 min with 1 tsp salt
Fry onions in the butter or oil with a pinch of salt for around 8 mins, until they're nice and soft
Add minced garlic and ginger, sauté 3-4 mins more until the raw aroma has gone
Once soft, add spices and bay leaves and fry for 1 minute more
Add diced fresh tomatoes and 2 heaped tbsp tomato purée. Coat well in the spice mixture
Add the cooked lentils & around 250ml water. Taste & season. Add more water if needed
Simmer on a low heat, lid off for 30min-1hr. Stir occasionally. Remove bay leaves & cinnamon stick
Allow to cool a little then blitz half the mixture with a stick blender, or scoop out some of the dal with a cup or mug and transfer to a blender. Pulse until chunky, then pour back in. Mix well and top with vegan cream
Optional tempering: heat 2 tbsp oil or butter, add ½ a tsp of mild chilli powder, 3 cloves of finely sliced garlic, and ½ a tsp of cumin seeds. Fry until aromatic and the garlic begins to take on a little colour, then pour over the dal and mix before serving