Rajma curry with pulao rice

Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours.
In a pressure cooker add water, beans, salt, turmeric and a black cardamom
Cook for 15-20 minutes on low heat till beans are tender. (if you don't have a pressure cooker, you can cook on a covered pan for 30-45 mins)
In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek.
Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor.
Season with blend of spices to taste.
Set aside for cooling.
Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste.
This Tadka can be made ahead and added to boiled beans.
Add Tadka to cooked beans and simmer for another 15-20 minutes.
Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor.
Add some yogurt or fresh cream to get the silky consistency and rich flavor.
Garnish with fresh coriander sprigs.

More details at :
http://onecreativekitchen.blogspot.com