Thoroughly rinse red lentils in a mesh strainer and set aside.
In a large pot place 2 tablespoons of olive oil, chopped onion and zucchini, and cook over low-medium heat for about 6-8 minutes while stirring frequently.
Add in minced garlic, turmeric, cardamom, coriander, cumin, cinnamon powder, and a pinch of salt and sauté for another minute, while stirring constantly.
Add cooked chickpeas, red lentils, fresh or frozen green peas, and 800 ml of water.
Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 15-20 minutes, or until lentils are tender.
Check the seasonings and add more salt and spices if needed.
Stir in cashew cream (check How to make cashew cream below) and cook for another 2-3 minutes on low until the dhal thickens, while stirring constantly.