Cook or pressure-cook the dal along with the ginger, red chilli powder, turmeric and some salt until tender and mushy.
Heat the oil in a skillet or saucepan.
Add the garlic and stir quickly for about a minute. Add the tomatoes and cook until they express the oil.
Add the cooked urad dal and garam masala powder and stir together. Check for salt and add more if needed.
If the dal is too thick, add some water.
Simmer for about 15 minutes on medium-low heat.
At the very end, add the 2 tbsp of vegan butter. Stir in. Turn off heat.
Garnish with chopped coriander leaves.
Serve hot with rice or rotis.