Place the dals, bay leaves and turmeric in a pressure cooker or in a pot covered by at least two inches of water
Bring to a boil and lower the heat, then simmer for about 1/2 an hour or until the lentils have turned really soft. Add more water if needed. Cooking lentils and beans is really easy if you have a pressure cooker which takes much less time as well.
Heat 1 tbsp oil
Add the mustard seeds and when they crackle, add the cumin powder, cardamom powder, garam masala, red chili powder and grated ginger. Saute very quickly for about 10 seconds.
Once the mixture is toasted (not burned), pour into the cooked dal. Add water if the dal is too thick and bring to a boil, then turn down to a simmer. Cook for five minutes.
Add 1 tablespoon of vegan butter (optional, but does really add a creamy note) and salt to taste.
Serve hot with boiled rice and subzi