Menthyada hittu/ Fenugreek seeds powder

Though this powder is a tad bitter, it tastes too delicious that the bitterness goes unnoticed. This powder is made with lentils & is rich in proteins.It is considered beneficial during both pregnancy & post pregnancy. None the less, you can include it as part your daily intake too. The shelf life of this powder is 2-3 months (without refrigeration). Preparing this one is like, putting the effort one time & reaping the benefits many a times :)

I have been waiting to put up this recipe from the last year or so. I have told this recipe to a dozen of my friends & most of them have been making this powder since then. My son & hubby can happily finish their dinner/lunch with this powder, rice & ghee.

Ingredients: (For about 3 cups of powder/hittu).
Toor dal: 1 cup
Channa dal/Gram dal: 1 cup
Moong dal: 1 cup
Urad dal: 1 cup
Coriander seeds/dhaniya: 2 tsp
Fenugreek seeds: 2 tsp
Dried red chillies: 4-5 nos(non spicy chillies like Kashmiri or byadgi chillies)
Asafoetida: a big pinch
Turmeric: A big pinch
Salt: 1/2 tsp

Method:

• Dry roast the toor dal, channa dal, moong dal, urad dal, coriander seeds, fenugreek seeds seperately. The dals should slightly change the color & leave out the aroma. 
• Dry roast the chillies at the end & allow the lentils/dals to cool. 
• Once the dals are completely cooled, mix them & make a fine powder of the dals & chillies together. Use a spice blending jar to make the job easier.
• Add turmeric, asafoetida, salt to the powder. Mix well & allow the powder to cool for an hour. 
• Store in air tight container & enjoy whenever needed or daily!

(Serving suggestion: For a cup of cooked steaming hot rice, add a tbsp of this powder, a tsp of ghee & salt (according to your taste). Mix well & enjoy the rice)


Notes:

1. For this recipe alone, I have used a smaller cup. 1 cup holds 100 ml of water.