Wash the lentil and red kidney beans and cover with water. Let them soak in water for at least 7-8 hours or overnight.
After 8 hours rinse them again, put in a pressure cooker with around 4 cups water. Add salt, bay leaves, peppercorns, cloves, cinnamon stick, black cardamom and chopped ginger to it. Cook on medium heat till 5-6 whistles.
Take around one 2 ladles of the cooked lentil in a grinder and make a paste. Keep it aside.
Heat butter in a pan. Add cumin seeds. Once the seeds stop crackling add chopped onion. Saute for a few seconds.
Add garlic and saute till onions start turning brown.
Next, add all the dry spice powders and saute for around 30 seconds.
Add ground tomatoes and cook till tomatoes turn mushy.
Add ready-made tomato paste and saute for about a minute.
Pour the cooked lentil and lentil paste. Mix and let it simmer for 7-8 minutes.
Finally, add the dried fenugreek leaves, garam masala, and cream. Mix well and cook for 2-3 minutes while stirring continuously. Switch off the gas.
Garnish with fresh cream, chopped coriander leaves, and enjoy with rice or Indian bread.