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A world famous recipe from the kitchens of Punjab, this makes for a delicious and wholesome meal when served with chawal.
- Drain the water from the rajma, wash and keep aside.
- Heat the oil in a pressure cooker and add cumin seeds and cinnamon.
- When they crackle, add the onions and sauté for a few minutes till they turn translucent.
- Add the ginger and green chillies and sauté for a few more minutes.
- Add the soaked rajma, alongwith 3 cups of water, turmeric powder, coriander powder and salt. Pressure cook for 4 to 5 whistles.
- When the pressure is released, add the dry mango powder and black salt, mix well and simmer for a few more minutes.
- Serve hot garnished with coriander.
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