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1
Place the lentils and split peas in a large saucepan.
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2
Fill the pan halfway with water and rinse the legumes by rubbing them between your fingertips.
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3
The water will become cloudy.
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4
Drain this water.
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5
Repeat three or four times, until the water remains relatively clear; drain.
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6
Now add 6 cups water and bring to a boil, uncovered, over medium heat.
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7
Skim off and discard any foam that forms on the surface.
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8
While the water is coming to a boil, combine the garlic, ginger, and chiles in a food processor.
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9
Pulse until the ingredients are minced.
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10
As soon as the water is boiling and you have discarded the foam, add the minced blend and the cardamom pods, bay leaves, and cinnamon sticks.
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11
Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the lentils swell up and soften and the split peas are fall-apart tender, about 1 hour.
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12
While the legumes are cooking, heat 2 tablespoons of the ghee in a medium-size skillet over medium-high heat.
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13
Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds.
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14
Add the onion and stir-fry until it is light brown around the edges, 3 to 5 minutes.
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15
Reduce the heat to medium-low and stir in the tomatoes, salt, and cayenne.
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16
Simmer the sauce, partially covered, stirring occasionally, until some of the ghee starts to separate on the surface, 6 to 10 minutes.
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17
Set the skillet aside until the legumes are ready.
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18
Once the legumes are tender, stir in the sauce, the kidney beans, and the cream.
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19
Pour 1 cup water into the skillet and scrape the bottom to deglaze it, releasing any sauce and spices.
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20
Add this to the legumes and stir once or twice.
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21
Cover the pan and simmer over medium heat, stirring occasionally, until the flavors mingle, 5 to 10 minutes.
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22
Stir in the remaining 2 tablespoons ghee and the cilantro, and serve.
