nsoak rajma (red beans) and chick peas for 6 to 8 hrs or you can use the readymade canned beansnadd 4 cups water to rajma(red beans)and chickpeas(gorbanzo beans)and pressure cook on medium high heat till the pressure cooker starts steaming then reduce the heat to medium low and cook for 7-8 minsngrind/ blend the tomatoes, green chilli and gingergarlic to a smooth pureenheat oil in a saucepan, when its hot add the cumin seeds, add the finely chopped onions, and fry till slightly brown, then add chopped fenugreek leaves and fry on the medium heat for 5 mins. n add the prepared tomato puree, turmeric, redchilli, coriander powders and cook till the oil separates from the edgesnadd the rajma, chick peas, salt and cook for 3-4 mins on medium heatnadd 1 cup water, bring it to a boilnadd garam masala and cook until the desired gravy consistency is attainedntake out in a bowl, garnish it with carrots, coriander & cream and servenmy healthier version of cream is, add 1 teaspoon of sugar to 1 cup thick curd and beat it till creamy consistency.