Rajma Chawal

Soak rajma & dal over night. Or minimum 8 hours.

After that transfer soaked rajma & dal & 1/2 tsp salt into cooker and keep it on flame. 1 whistle on high flame and 3 on low flame. You can put tea bag also with rajma. It's just for colour so sometimes I ignore.

Let cooker cool down now transfer rajma into a bowl. Same cooker we can you for gravy.

In cooker add oil, once oil is hot add chopped onion. And cook till it becomes brown. (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.

Once onion is brown, add tomato. Cook tomato till it leaves oil or separated from oil.

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.

Now add boied rajma & daal, no water is added here. Mix it properly cover with plate and leave for 2-3 min. If you feel masala is very dry then just add 2-3 spoon of water, you can use rajma boiled water itself.

After 2-3 minutes now add tamarind pulp and water, depending upon your need that you want to have with rice or chapati. (use rajma boiled water only) close cooker and give 1 whistle. Done!!!!

Serve with jeera rice or chapati or naan or parathas.