Menthya hittu is a multipurpose, protein rich powder. My amma used to make it and used this mentya ( Fenugreek) hittu in many dishes. When I was young, I never used to bother about how you prepare anything, but  once I started cooking I started asking my mother every dish she used to make. Menthe hittu was one of the most surprising all purpose powder.  Amma told me that she used it in 4 different dishes, each with its own different ruchi, or taste. Here is the recipe to one super powder!

You can use this powder to make –

Bonda Soup,

Menthya hittina Gojju for Pongal.

Menthe hittina anna/rice

Ingredients:

• 1/2 cup channa dal
• around 1/4 cup urad dal
• 1/2 cup toor dal
• 1/2 cup moong dal
• 3 to 5 dried red chillies
• 1 tbsp coriander seeds
• 1/4 to 1/2 tsp fenugreek seeds/menthya If we add more the powder becomes too bitter to taste, so add according to your liking
• 1/2 tsp turmeric powder / dried turmeric pieces
• 1/2 tsp hing(skip this for gluten free option)
• 1 1/4 tsp salt
• 1/4 tsp oil

Method:

1. Dry roast all the dals /lentil separately until it turns golden yellow color.
2. Dry roast the fenugreek seeds, coriander seeds also.
3. Heat little bit of oil may be 1/4 tsp, fry the chillies, turmeric and hing. Put all the roasted ingredients to it. Allow everything to cool completely.
4. Now grind all the ingredients along with salt to a fine powder .
5. Pour it to a bowl, mix thoroughly. Once it is cooled down completely, store it in a airtight container. Enjoy this powder with hot rice or making gojju with tamarind and jaggery syrup. And as I said it is multi purpose powder, use this to spice up Avalakki chooda…

Notes:

1. You can skip red chillies or add more ( I used 10 here, it will be spicy, 3 to 5 gives mild spice which is perfect for many)
2. You can substitute 1/4 tsp black pepper for red chillies.
3. Or you can skip both