Chole / Rajma ( North Indian curry )

Well thought of sharing a recipe that I like myself and everyone at home too. Am no fancy top shot cook, is a disclaimer I would like to make. But well this is one dish that goes flawless even if I have to make it in a hurry or say not in a mood to cook and gets devoured as well. So here it is:
Ingredients (For a family of 3 - 4 adults )
Kabuli chana (chick peas) or rajma (red kidney beans) 150 gms
Onion 1 big and 1 small
Green chilly 2 to 3 (or more if one wants it spicy)
Ginger 3/4 inch, medium sized
Garlic 5 to 6 pods, medium sized
Fennel (aniseed) 3/4 teaspoon
Tomatoes 2 medium sized
Coriander leaves chopped, 4 tablespoon ( 2 tbsp for masala and 2 tbsp for garnishing)
Cinnamon stick 1 inch
Black pepper seeds 10
Cloves 4
Brown cardamom 1
Caraway seeds less than a 1/4 teaspoon
Dagad ful ( find that out what's in english) 1/4 inch
Bay leaf 2
Salt and sugar to taste ( 1 tsp heap salt and a pinch sugar )
Turmeric powder 1 tsp
Red chilli powder 1/4 tsp
Coriander powder 1/2 tsp
Garam Masala powder 1/2 tsp
Cummin seeds powder 1/4 tsp
3 tbsp oil
400 ml water
Method
Soak either of the two ( kabuli chana or rajma ) overnight in water. Drain the water and cook it in a pressure cooker in about 700 ml water till it is soft ( 3 whistles then 10 mins on medium flame should do ).
Chop onion, garlic, coriander, ginger, chilli and grind them raw along with the spices except for bay leaf (not the powders mentioned in last). Chop tomatoes finely. Heat oil in a pan and add turmeric powder, bay leaves and chopped tomatoes, stirring till the tomatoes are well cooked in oil. Now add the ground spices and keep stirring till the masala changes colour, leaving oil on sides and of course till your nostrils get bathed in the spicy aroma. Add the cooked chick peas or red kidney beans to the pan, mix well with the masala, add 400 ml water, stir, sprinkle all the powdered spices, salt- sugar and cover the pan with a lid. Let it cook for about 15 mins. Stir once or twice so that the masala doesn't stick to the bottom of the pan. When done, sprinkle fresh chopped coriander leaves and serve with hot rotis/chapatis/naan/kulcha or just plain cooked rice.