Menthye Hittu | Menthyada Hittu
A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and meals
Ingredients
- 1/4 cup split pigeon pea Toor dal
- 1/4 cup Bengal Gram Channa dal
- 1/4 cup Split Green gram Moong dal
- 1/4 cup split black gram Urad dal
- 5 Dry Red Chillies **Don't use kashmiri variety**
- 3 TBSP Dry Coriander seeds Dhaniya
- 1/2 tsp fenugreek seeds methi dana - don't increase this quantity for this above proportion of dals, else the powder becomes too bitter
- 1/8 tsp Asafoetida Hing, skip for GF
- 1 tsp salt
- 1/8 tsp Turmeric
- 1 tsp Jaggery optional but recommended
- 1/2 tsp Oil
Instructions
- Dry roast all the dals (ONE by ONE) till they turn golden brown. Take them to a plate. Let it cool.
- Similarly dry roast the coriander seeds and fenugreek too. Remove from plate
- Add the oil, roast the chillies on low flame for 15-30 seconds, remove.
- Cool all ingredients to room temperature.
- Pulse all dals together to a coarse powder.
- Now add coriander seeds + methi seeds and pulse just once.
- Add the chillies, salt, turmeric, hing(if using) , jaggery and pulse again.
- You would get a semi coarse powder.
- Cool and store in an airtight container.
- Use dry and sterile spoons always to use any condiment
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