Menthya hittu

Ingredients

Toor dhal( togari belle )—1/2 cup

Channa dhal ( kadale belle )—1/2 cup

Urad dhal ( uddina belle )—1/2 cup

Moong dhal ( hesaru belle )—1/2 cup

Dhania ( kotthambari bija ) — 1/2 cup

Jeera ( jeerige // cumin seeds )—1/2 cup

Methi seeds( menthya kaalu // fenugreek seeds)—1/4 cup

Red bydagi chillies— around 20

Pepper corns — 1 teaspoon

Ssp special asafoetida ( HING)— 1 small piece or 1 tablespoon

Curry leaves( karibevu// kadipatta)—1 small cup

Salt to taste.

Dry roast all the dhals separately one by one until it turns to golden yellow colour.

Dry roast,coriander seeds,jeera ,menthya seeds also separately till crisp and turns aromatic.

Methi turns to brown in colour.

Now fry red chillies and pepper corns adding a teaspoon of oil and 1 teaspoon of coriander seeds to avoid chilli ness,

Fry till chillies pops up.

Finally fry hing and curry leaves till crisp.

Allow everything to cool completely.

Now grind red chillies,curry leaves,hing, first and then grind all the other ingredients to a fine powder, along with salt.

Add less salt .

Pour it to a bowl mix well and cool completely.
Now menthya hittu is ready.

Once cool transfer to an airtight glass jar .