Prepare the Canned Lentils and Beans: Since the canned lentils and beans are pre-cooked, simply rinse them to remove any excess sodium and set aside.
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the cumin seeds and wait until they start to crackle. Then, add the onions, garlic, ginger, and green chili. Sauté until the onions are soft and golden.
Add the Spices: Stir in the turmeric, red chili powder, garam masala, and ground coriander. Cook the spices for about a minute until they are fragrant.
Cook the Tomato Base: Add the crushed tomatoes and salt to the pot. Let the mixture simmer until it thickens slightly, which should take about 8-10 minutes.
Combine with Lentils and Beans: Add the rinsed lentils and kidney beans to the pot. Mix well with the tomato and spice mixture.
Adjust Consistency: Pour in the vegetable broth or water to reach the consistency you like for your dal.
Simmer: Allow the mixture to come to a gentle boil, then reduce the heat and simmer for 10-15 minutes to blend the flavors together.
Finish with Vegan Butter: Stir in the vegan butter or extra olive oil right before you're ready to serve.
Garnish: Sprinkle with freshly chopped cilantro for a touch of color and freshness.