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Heat a medium soup pot to medium and add 1 tablespoon cumin seeds. Toast the seeds for about 1 – 2 minutes until they start to become fragrant. Be sure to stir constantly so they don’t burn.
Add the red onion. Saute until the onions start to break down (about 5 minutes).
Stir in the garlic for another 30 seconds.
Next mix in the 2 teaspoons ground coriander, ½ teaspoon ground cardamom, ½ teaspoon ground cinnamon, ½ teaspoon ground fenugreek, 1 teaspoon smoked or regular paprika, ¼ teaspoon nutmeg and ¼ teaspoon black pepper.
Add the 2 tablespoons Sriracha or other hot sauce and the tomatoes. Use a wooden spoon to break up the tomatoes if necessary.
Add the vegetable broth and stir everything. Be sure the pot is simmering.
Add the red lentils, mix well so they don’t all clump together.
Cover the pot and cook for 15 minutes or until the lentils are tender and your dal is thick and creamy.
Serve with rice and garnish with chopped cilantro or sliced scallions.