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(use rajma boiled water only) close cooker and give 1 whistle. After 2-3 minutes now add tamarind pulp and water, depending upon your need that you want to have with rice or chapati.If you feel masala is very dry then just add 2-3 spoon of water, you can use rajma boiled water itself. Mix it properly cover with plate and leave for 2-3 min. Now add boied rajma & daal, no water is added here.Now add red chili powder, coriander powder, rajma masala and lil salt (remember salt was added for boiling rajma also so be careful here) give nice mix.Cook tomato till it leaves oil or separated from oil. (before adding onion if you want you can add dalchini, tej patta, flower masala) sometimes I skip this masala step also when I am not preparing for guest. In cooker add oil, once oil is hot add chopped onion.Let cooker cool down now transfer rajma into a bowl.It's just for colour so sometimes I ignore. 1 whistle on high flame and 3 on low flame. After that transfer soaked rajma & dal & 1/2 tsp salt into cooker and keep it on flame.
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Watch and learn how to make Rajma Chawa recipe, one of the most popular Punjabi Dish with chef Neelam only on Get Curried. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.