Soak the lentils and beans for 8 hours or over night. Pressure cook adding salt and turmeric powder. Strain them and keep the water or stock for use in further process.
In a food processor or mixer add chopped onions, ginger, garlic, tomatoes, cloves, cardamom, cinnamon, mace, black pepper, nutmeg powder. Blend them to a smooth paste.
Heat oil in a pan or kadai. Add 2 bay leaves and wait till its aromatic. Then add the onion paste and saute well. Saute till its dry and leaves oil from surroundings and visibly brown in color as shown in picture.
Add cumin powder, coriander powder, red chilli powder, turmeric powder and mix them well. Saute for another 4 - 5 minutes. You can prepare and store this curry paste in refrigerator for future use.
Then add the boiled lentils and beans and mix well.
Add stock and simmer for another 5 minutes. Add heavy cream and stir well. (optional)
Garnish with fresh cream and coriander leaves and serve hot with rice or chappati/ flattened bread.