Methkut Powder 4 (Rice and Pulse Spice Powder)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 100
Ingredients
250gms.Rice(thick coarse variety)250gms.Split Chick Peas(Chana Dal)250gms.Split Black Beans(Urad Dal)100gms.Dry Red Chillies(Kashmiri/Bedgi)75gms.Black Mustard Seeds75gms.Coriander Seeds50gms.Cumin Seeds50gms.Whole Turmeric roots(Halkund/Haldi Ki Gaanthen)40gms.Salt40gms.Fenugreek Seeds30gms.Asafoetida Chunk
PREPARATION
Pick,clean and wash the Rice and the Dals.Dry separately on old Cotton Saries for 7-8 days till absolutely dry.
Break stems off the Dry Red Chillies.Break the Turmeric Roots into pieces.
METHOD
Keeping the Salt aside,dry roast all the Ingredients separately till fragrant and crisp.Cool to room temprature . Mix in the Salt and grind all the Ingredients together to a slightly coarse Powder.Bottle in a dry airtight Jar.Serve with hot plain Steamed Rice,a pinch of Salt and lots of melted Ghee. Fried Papads and spicy hot Mango Pickle add the final touch to a meal which can be satisfying as well as comforting specially in cold weather.
Number of Servings: 100
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash the Rice and the Dals.Dry separately on old Cotton Saries for 7-8 days till absolutely dry.
Break stems off the Dry Red Chillies.Break the Turmeric Roots into pieces.
METHOD
Keeping the Salt aside,dry roast all the Ingredients separately till fragrant and crisp.Cool to room temprature . Mix in the Salt and grind all the Ingredients together to a slightly coarse Powder.Bottle in a dry airtight Jar.Serve with hot plain Steamed Rice,a pinch of Salt and lots of melted Ghee. Fried Papads and spicy hot Mango Pickle add the final touch to a meal which can be satisfying as well as comforting specially in cold weather.
Number of Servings: 100
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 32.5
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 157.7 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 2.0 g
- Protein: 1.2 g
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