1. Place the lentils and split peas in a large saucepan. Fill the pan halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 6 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface.

2. While the water is coming to a boil, combine the garlic, ginger, and chiles in a food processor. Pulse until the ingredients are minced.

3. 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. 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.

4. While the legumes are cooking, heat 2 tablespoons of the ghee in a medium-size skillet over medium-high heat. Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Add the onion and stir-fry until it is light brown around the edges, 3 to 5 minutes.

5. Reduce the heat to medium-low and stir in the tomatoes, salt, and cayenne. Simmer the sauce, partially covered, stirring occasionally, until some of the ghee starts to separate on the surface, 6 to 10 minutes. Set the skillet aside until the legumes are ready.

6. Once the legumes are tender, stir in the sauce, the kidney beans, and the cream. Pour 1 cup water into the skillet and scrape the bottom to deglaze it, releasing any sauce and spices. Add this to the legumes and stir once or twice.

7. Cover the pan and simmer over medium heat, stirring occasionally, until the flavors mingle, 5 to 10 minutes.

8. Stir in the remaining 2 tablespoons ghee and the cilantro, and serve.