Dal Makhani (Indian Spiced Lentils)

Place lentils and kidney beans in a large bowl and cover with plenty of water. Soak for at least 2 hours or overnight. Drain before using.

Cook the lentils, kidney beans, 5 cups of water, and salt in a pot over medium heat. Stir occasionally and cook for about 1 hour, until tender. Remove from heat and set aside, keeping the beans and any remaining cooking water in the pot.

In a saucepan, heat vegetable oil over medium-high heat. Add cumin seeds and cook until they start to pop, about 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until the bay leaves darken, about 1 minute. Lower the heat to medium-low and add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir well to coat the spices.

Mix in the tomato puree with the spice mixture and cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter, stirring until the butter melts.

Add the lentils, kidney beans, and any leftover cooking water into the tomato mixture. Bring to a boil, then reduce the heat to low. Stir in fenugreek leaves and cover the saucepan. Simmer for about 45 minutes, stirring occasionally. Add the cream and cook for an additional 2 to 4 minutes, until heated through.