Indian Spiced Lentils

Combine lentils and kidney beans in a large container; cover with an abundance of water. Allow to soak for at least 2 hours or overnight, giving the legumes ample time to rehydrate. Drain the liquid.

Bring lentils, kidney beans, 5 cups of water, and a pinch of salt to a boil in a large pot over medium heat. Stir occasionally as they tenderize, taking about 1 hour to achieve the desired consistency. Remove from heat and set aside, retaining the lentils, kidney beans, and any excess cooking water in the pot.

Heat a generous amount of vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to burst into flames, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until the bay leaves turn a deep brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat the ingredients evenly.

Stir tomato puree into the spice mixture; cook over medium heat until it slightly thickens, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until the butter is fully incorporated.

Stir lentils, kidney beans, and any leftover cooking water into the tomato mixture; bring to a boil, then reduce heat to low. Stir fenugreek into the lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally as it reaches the desired temperature, taking about 45 minutes to complete. Add cream and cook until heated through, 2 to 4 minutes.