Menthya Hittu

Menthya hittu is eaten with hot rice and little bit of oil and salt. Make a quick raita to eat it with and you have a light and easy supper.

Ingredients

Toor Dal : ½ cup
Chana Dal : ½ cup
Moong Dal : ½ cup
Whole Wheat : ½ cup
Fenugreek (Methi) : 1½ teaspoons
Cumin seeds (Jeera) : ½ teaspoon
Black pepper : 10 – 12
Red Chilies : 10
Asafoetida (Hing) : ¼ teaspoon
Turmeric (Haldi, Arshna) : ¼ teaspoon
Curry leaves : 15

Directions

Roast everything separately.
Dry grind into a fine powder.
Store in a bottle – keeps fresh for six months

Recipe Credit : Shanta Rao