Methkut 3(Pulses Spice Powder)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 75
- Amount Per Serving
- Calories: 45.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 132.8 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.3 g
- Protein: 1.9 g
View full nutritional breakdown of Methkut 3(Pulses Spice Powder) calories by ingredient
Introduction
This is the recipe used by folks in Kolhapur.This town lies near the States of Karnataka and Maharashtra Border and has a slight Kannad influence on certain condiments.This is a spicy Powder which is eaten with plain hot steamed Rice,a pinch of Salt and lots of melted Ghee----this really transforms plain Rice into Ambrosia!!! This is the recipe used by folks in Kolhapur.This town lies near the States of Karnataka and Maharashtra Border and has a slight Kannad influence on certain condiments.This is a spicy Powder which is eaten with plain hot steamed Rice,a pinch of Salt and lots of melted Ghee----this really transforms plain Rice into Ambrosia!!!Number of Servings: 75
Ingredients
-
300gms.Split Chick Peas(Chana Dal)
200gms.Split Pigeon Peas(Toor/Toovar/Arhar Dal)
200gms.Black Gram Dal(Urad Dal)
150gms.Split Lentils(Masoor Dal)
150gms.Yellow Mung Dal
100gms.Dry Red Chillies(Bedgi/Resham Patti/Kashmiri)
50gms.Cumin Seeds
25gms.whole Turmeric Roots(Halkund/Haldi Ki Gaanth)
25gms Salt
25gms.whole Black Pepper Corns
Directions
PREPARATION
Pick,clean and wash each Dal separately and dry separately on old saries for 7-8 days till absolutely dry.
Break the stems from the Dry Red Chillies.Break the Turmeric Roots into small pieces.
METHOD
Dry roast each Ingredient except the Salt separately till crisp and fragrant.Mix all the roasted Ingredients together and allow to cool to room temprature.Add Salt and grind all Ingredients together to a slightly coarse Powder in a Mixer.Bottle in a sterile airtight Jar.Stays on the shelf for a year.
Number of Servings: 75
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash each Dal separately and dry separately on old saries for 7-8 days till absolutely dry.
Break the stems from the Dry Red Chillies.Break the Turmeric Roots into small pieces.
METHOD
Dry roast each Ingredient except the Salt separately till crisp and fragrant.Mix all the roasted Ingredients together and allow to cool to room temprature.Add Salt and grind all Ingredients together to a slightly coarse Powder in a Mixer.Bottle in a sterile airtight Jar.Stays on the shelf for a year.
Number of Servings: 75
Recipe submitted by SparkPeople user KOMAL53.