Rinse the whole urad dal lentils under running water. Then soak them in 3 cups of water overnight.
Then drain the water from the soaked urad dal and rinse them under running water.
Add the urad dal to a pot with 4 cups of water and ¼ teaspoon of salt.
Bring to a boil over medium heat, then reduce the heat, cover and simmer for an hour until the urad dal is soft. You should be able to easily mash it between your fingers.
Add kidney beans and mix them in.
Turn off the heat and roughly mash the urad dal and red kidney beans with a potato masher, making sure to leave some urad dal and kidney beans partially intact. Set aside.
Add vegan butter and finely grated onion to a separate pot on medium heat and sauté until the onion is soft.
Add crushed garlic, minced ginger, chopped green chili, garam masala, cumin, ground coriander and smoked paprika and sauté for a minute or two to toast the spices.
Add crushed tomatoes, a bay leaf, salt, black pepper, liquid smoke and light brown sugar and mix in. Let it cook for 2 minutes.
Add the cooked urad dal and 1 cup of water and mix together.
Bring to a simmer then reduce heat and gently simmer for 30 minutes, stirring regularly to prevent sticking as it thickens.
Remove the bay leaf.
Add coconut cream and vegan butter and mix in well.
Turn off the heat and let the dal rest for 15 minutes before serving.
Serve topped with a swirl of coconut cream and fresh chopped cilantro, with sides of basmati rice and vegan naan.