Rajmah Spice Mix Blend

This spice mix is suitable for almost all different popular Rajmah (Curried Red Kidney beans) styles made in North India.

This spice mix is also used to make Lobhiya, and Mah Dal.

Following points should be noted

1. I have omitted Salt, Cayenne Pepper. These are influenced heavily by personal taste.
2. I have included dried Ginger (Saunth). You still need to add fresh ginger. Always use Fresh Ginger when Making Rajmah.

3. I have not included any souring agents. Different styles may use one or more of the Amchoor, Citric acid, Tamarind, or Pomegranate seeds.

4. The spices for the blend are not pre-roasted. The spice blend is fried in a Masala mixture for about one to 2 minutes.

5. I have used powdered spices. You can convert volume to weight (On average one ounce has 14 teaspoons of powdered spice) and use whole spices.

I have included two recipes. Both yield same

Recipe #1

1. Cumin powder: 3 teaspoon

2. Coriander powder: 2 teaspoon

3. Fenugreek powder: ½ teaspoon

4. Dried Ginger powder: ½ teaspoon

5. Cinnamon powder: ¾ teaspoon

6. Ground Cloves: ¾ teaspoon

7. Ground Black pepper: ¾ teaspoon

8. Ground Cardamom: ¾ teaspoon

Recipe #2

1. Cumin powder: 3 teaspoon

2. Coriander powder: 2 teaspoon

3. Fenugreek powder: ½ teaspoon

4. Dried Ginger powder: ½ teaspoon

5. Garam Masala Standard Frying Punjabi: 1 Tablespoon

Yield: 3 Tablespoons

Application Notes

1. One Cup of Dried Red Kidney beans equals 2.67 cups of Canned  or Pre-cooked beans

2. Use 3 Tablespoons of Rajmah Spice blend to make 2 Cups of Dried beans

3. Use 2 teaspoons of Rajmah spice blend with 1 cup of Canned beans