Rajma Curry with Fragrant Pulao Rice

Directions

1. Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours.
2. In a pressure cooker add water, beans, salt, turmeric and a black cardamom
3. 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)
4. In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek.
5. Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor.
6. Season with blend of spices to taste.
7. Set aside for cooling.
8. Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste.
9. This Tadka can be made ahead and added to boiled beans.
10. Add Tadka to cooked beans and simmer for another 15-20 minutes.
11. Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor.
12. Add some yogurt or fresh cream to get the silky consistency and rich flavor.
13. Garnish with fresh cilantro sprigs.