Cover lentils with water and cook in a pressure cooker for 15 minutes, once pressure has built. Or use a normal saucepan, bring to a boil, cover with a lid, reduce heat to low and cook for 40 minutes. Drain off any excess water and put aside.
Heat wok or frying pan on medium to low and lightly spray with olive oil. Cook onions for 5 minutes.
Add garlic, ginger and chillies, reduce heat to low then cook for 1 minute.
Add crushed cloves, cumin seeds, cinnamon and chilli powder and cook for 1 minute, adding a splash of water to the frying pan to prevent sticking, if necessary.
Put tomatoes in a blender, then add to the frying pan.
Combine lentils and red kidney beans in a separate bowl and use a potato masher to break them up slightly. Add lentils and kidney beans to the frying pan and heat through.
Stir in cream, reserving a small amount to swirl on top of the dish to serve.
Dal Makhani is traditionally made with a black lentil called Urad Dal, which is available from Indian grocers. If you are unable to find this ingredient you can substitute with French style lentils, which have a similar earthy flavour. This won’t change to the calories per serve.