Dal Makhani (Indian Lentils)- from Allrecipes

1 c. lentils
5-6 c. water to cover beans and lentils and soak 2 hours or overnight and drain

5 c. water
1 can red kidney beans, or chickpeas
1 tsp salt
2 Tbsp oil
1 Tbsp cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 1/2 Tbsp ginger paste
1 1/2 Tbsp garlic paste
1/2 tsp ground turmeric
1 pinch cayenne pepper
1 c. canned tomato puree (crushed tomatoes), or more to taste
1 Tbsp chili powder
2 Tbsp ground coriander
1/4 cup butter
2 Tbsp dried fenugreek leaves (optional but adds something special)
1/2 c. cream (optional)

Lets lentils soak overnight if possible, but if not, for a couple hours. Pour off water.

Cook lentils and beans in 5 cups water and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Set aside with any excess cooking water in the pot. Add the can of beans to the lentils.

Heat oil in saucepan over med-high heat. Cook cumin seeds in the hot oil until they begin to pop 1-2 minutes. Add cardamom, cinnamon, bay leaves, and cloves. Cook until leaves turn brown about 1 minute. Reduce heat to med-low. Add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat. Stir tomato puree into spice mixture, cook over medium heat until slightly reduced about 5 minutes. Add chili powder, coriander, and butter. Cook and stir until butter is melted. 

Stir lentil mixture with cooking water into the spice tomato mixture. Bring to a boil, reduce heat to low. Stir in fenugreek. Cover and simmer until heated through, stirring occasionally for 45 minute. Add cream. Serve!