100g whole Urad Dal (black lentils, with or without skin)
50g rajma/dried red kidney beans
50g channa dal (small split chickpeas), rinsed
1 small cinnamon stick
2 – 3 green cardamom pods, cracked
2 – 3 whole cloves
1 Tblspn fresh ginger, grated
1 Tblspn crushed garlic
1 Tblspn chilli powder (reduce if you have less heat tolerance)
1 can chopped or pureed tomatoes (or 350g juicy tomatoes if in season)
250g unsalted butter, chopped
salt, to taste
1 Tblspn dried fenugreek leaves, crushed (optional but great if you can find them)