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Rinse the red lentils in a bowl of water, using your hands to gently swirl them for a thorough wash. Drain through a fine-mesh strainer. Return the lentils to the bowl, cover with water, and soak for at least 2 hours. After soaking, drain again using the fine-mesh strainer and rinse well under running water.
Preheat the oven to 375ºF.
Blend: Transfer the lentils to the canister of a high-speed blender. Add the kala namak (if using), turmeric, black pepper, garlic powder, onion powder, paprika, cayenne, nutritional yeast,nondairy milk, chickpea flour, and baking powder. Blend on high until smooth.
For baking: Pour the mixture into a greased baking dish or use a nonstick one, until it’s about 1 ½ inches high, ensuring the dish is at least 2 ½ inches deep to allow room for rising. Alternatively, fill pre-portioned silicone trays (10 half-cup slots, or 5 one-cup slots) about halfway; no oil is needed as the vegan eggs easily pop out.