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In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
Add the kidney beans, green lentils and 2.5 cups of boiling water.
Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
Remove from the heat. Stir in the cream and butter until melted in.
Let set for about 5 minutes before serving.
Scatter with coriander (cilantro) leaves after dishing it up.