Heat oil in the same skillet over medium-high heat. Add cardamom pods and sauté for 15–20 seconds until fragrant. Add chopped onion and salt, then cook for 7–8 minutes, stirring occasionally, until deeply golden brown and reduced in size.

Reduce heat to medium. Add Kashmiri chili powder, garam masala, black pepper, and dried fenugreek. Add a splash of water and stir quickly to prevent burning.

Stir in ginger-garlic paste, tomato paste, sambal oelek, and soy sauce. Cook for about 15 seconds until fragrant and slightly darkened.

Add non-dairy yogurt and stir continuously for 1–2 minutes until fully incorporated and slightly glossy.

Stir in curry leaves, mint, green chili, cilantro, and the reserved toasted coconut-almond mixture. Mix well.

Pour in water or non-dairy milk and add remaining salt. Bring to a boil over medium-high heat, then adjust seasoning as needed.

Fold in drained lentils and reduce heat to medium-low. Partially cover and simmer for 4–5 minutes until heated through and slightly thickened.

Turn off heat and stir gently. Garnish with non-dairy yogurt, fresh cilantro, and a squeeze of lemon juice. Serve warm.