2 teaspoons oil
1 cup onions, chopped
2 to 2.5 cups cooked black lentils
1 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon garam masala
1 teaspoon coriander
1/2 cup cashews
1 broth cube or 2 teaspoons Better Than Bouillon
2 cloves garlic, minced
1/2 to 1 cup water
Salt to taste
Black lentils need no presoaking. 1 cup dry lentils equals about 3.5 cups cooked. Combine black lentils and 4 cups water in a pot on the stove and bring to a boil. Turn heat to medium and simmer until black lentils are soft and absorb all the water, about 35 minutes.
In another pan, fry onions in oil until transparent on medium heat. Add spices, stir until fragrant. Add lentils, garlic, cashews, water, and broth cube or Better Than Bouillon paste. Add 1/2 cup of the water.
Transfer mixture to a blender and puree until smooth. Add more water if necessary or if you like a thinner curry. Salt to taste, serve over rice.