Ingredients:
2 cups red kidney beans/rajma
1 kg turnips/shalgam
Salt to taste 
2 litres water
2 tablespoons fennel/saunf powder
½ teaspoon ginger/saunth powder
3 moti black cardamom/elaichi, crushed
3 tablespoons sarson/mustard oil
2 elaichi, crushed
1 tablespoon cumin/jeera
4-5 cloves/laung crushed
¼ teaspoon asfoetida/hing

Preparation:

Wash and soak rajma overnight.
Cut each shalgum into 4 pieces.
Pressure cook on high flame rajma, shalgum, salt, water,  saunf, saunth, elaichi and 2 tablespoons oil.
Heat remaining 1 tablespoon oil and sauté elaichi, jeera, laung and hing on low flame stirring continuously for ½ minute.
Open cooker. Add sautéd items along with a little more water if required, and boil for another 6-7 minutes.

Serve with boiled rice.