Rinse and soak the dal and dried kidney beans in plenty of cool water for at least 8 hours at room temperature.

Combine the soaked dal and beans with the cinnamon, bay leaf, cardamom pod, baking soda, and water in an electric pressure cooker and cook on high for 25 minutes. Allow 10 minutes of natural release before venting the remaining pressure. If using a standard pot, use more water and simmer over medium-low heat until the dal is very tender, between 1 and 1.5 hours.

Blend the soaked cashews with fresh water until completely smooth and creamy, then set aside.

Heat the butter in a Dutch oven over medium-high heat until melted and foaming. Add the cumin seeds and cook until fragrant and lightly browned. Stir in the onion and a pinch of salt and cook until softened, about 5 minutes, then reduce the heat to medium and continue cooking until the onions are fully soft and beginning to caramelize.

Lower the heat to medium-low and stir in the tomato, tomato paste, garlic, ginger, coriander, ground cumin, paprika, turmeric, red chili, and salt. Cook until the spices are fragrant, about 30 seconds.

Stir in water and the canned kidney beans if you did not use dried ones. Increase the heat to medium-high and cook, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce, about 10 minutes. Remove and discard the bay leaf, cardamom pod, and cinnamon stick.

Stir in the cooked dal and its liquid, nutritional yeast, fenugreek, and most of the cashew cream, reserving a little for garnish. Add water to reach a stew-like consistency and simmer over medium-low heat for 15 minutes, stirring occasionally to prevent the bottom from sticking.

Stir in the garam masala and adjust the seasoning with extra salt or chili to your preference.

Serve hot, topped with cilantro and a drizzle of the reserved cashew cream.