Menthe Hittu is a very common chatni pudi found in most North Karnataka kitchens. This can be stored for 3~4 weeks and hence, almost every kitchen has this available to serve with Rice and Ghee. It is very simple to prepare and quick as well.

Ingredients

• 1/2 cup bengal gram
• 1/2 cup black gram
• 1/2 cup split pigeon peas (toor dal)
• 2 tsp. Fenugreek seeds
• 8 dried Red chillies (Byadagi Menasinakai prefered)
• 1/2 tsp. Asafoetida
• 1/2 cup mung beans (yellow moong dal)
• 1 tsp. Coriander (Dhaniya or Cilantro seeds) seeds
• 1/2 tsp. Turmeric powder
• Salt to taste

1. Roast all the above (except salt and turmeric) is a large open pan, till they get light golden color or become crisp. Take care not to burn at the bottom, keep stiring.
2. Put all into an Electric Mixer/Grinder and grind into a fine powder.
3. Serve with Rice and Ghee.
4. Store in Air tight Jar/Bottle.