Do you know at least one person who makes that one dish so awesome that no matter how many times you get the recipe from them, you can never exactly replicate it? And then after you have slogged in the kitchen for an eternity, your family tastes it and says “Nah it’s not the same. It’s good but it’s not that. ” Because I know such a person for more than 3 decades. It’s my mom and that dish is her Rajma Chawal. Whenever anyone tasted my mom’s Rajma, they asked for its recipe. And it doesn’t matter how many times she gave her recipe to them, they came back saying “It didn’t taste the way yours did.”
And then one fine day, we realized that the Rajma masala powder that she was mentioning in her recipe was a home-made one while everyone else was using the store-bought variety.
I got the magic ingredient/ingredients from my mom that makes her Rajma so delicious. Her home-made Rajma Masala Powder!! It is difficult to go back to store-bought one once you’ve tasted Rajma made from this deliciousness.
Here is the Recipe:
60 gms Coriander Seeds/Sabut Dhania
35 gms Cumin Seeds/Jeera
5 gms Carom Seeds/ Ajwaiin
30 gms dry red Chilly
17 gms dry ginger powder/ Saunth
7 gms Bay leaf/Tej Patta
2 gms Nutmeg/Jaiphal
7 gms Mace/Javitri
2 gms Cloves/Laung
25 gms dry Mango Powder/Amchoor
12 gms Black Cardamom /Badi Illaychi
35 gms pomegranate seeds or powder /Anaardana
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Hi, thank you for the recipe. right now i have all the above ingredients except the anardana. is it ok if i don’t use it ? or is there any other substitute ?
pvg, Any change in ingredients will greatly affect the recipe. Anardana lends a very special and unique taste to rajma that Amchoor or tamarind can’t. I would highly recommend buying anardana seeds or powder to get the authentic taste.
This is the best Rajma masala powder ever. My family and friends crave for Rajma now. Though I couldn’t follow the exact measurements but still it came out really nice. It will be more helpful if you can also pen down the measurements in spoons or numbers. A big thank you to your mom and please share any other masala recipes if here.
Thank u so much Divya for sharing it. I have found from experience that because of the difference in the size of things available in the US and in India, it was best to stick to weight for accuracy in taste. Glad u liked it.
I am running out of my powder and once I am done – will try this out. Bookmarked.
🙂