Dal Makhani

200g dried black lentils (whole). No substitutions. About 2 cups. Soaked overnight.
50g dried red kidney beans (about 1/2 cup), also soaked overnight.
2 sticks cinnamon
2 black cardamom pods
4 green cardamom pods
4 cloves
1/4 tsp red chili powder
1 tsp salt
1/2 glass milk
2 tsp fenugreek leaves
2 serving spoons cream
2 tsp butter
For the fry:
2 serving spoons oil
2 tbsp ginger
2 tomatoes, chopped or pureed

Boil 2.5L water, then add drained lentils/beans and whole spices, chili powder, and salt, cook until soft (1hr+). You can now store it or freeze it if you like (but remove the black cardamom).
Add the milk and fenugreek, boil.
Make the fry: put the oil, ginger, and tomatoes in a pan, cook 2 minutes. Add it to the dal. (You don't have to make the fry; you could just add this stuff with the whole spices. Then it is not a "dal fry", it is just a boiled dal.)
Cook 2 minutes, add butter and cream, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India