Make the cashew cream sauce by adding cashews, olive oil, lemon juice, garlic, and salt in a high-speed blender. Blend it until completely smooth and creamy by adding half of the water.
Mix the cashew cream with the remaining water and then pour this diluted cashew cream over the cooked dal. Whisk it all together.
Heat ghee in a tadka pan and temper cumin seeds. Fry garlic, ginger, and green chillies till the raw smell goes away.
Now fry onions till they turn translucent. Add the dried red chillies and chilly powder. Fry for 15 seconds.
Pour this tadka immediately over the dal. Garnish with cilantro. Check and add salt if needed.
swipe up for full recipe details!