In a thick bottom pan, dry roast chana dal until it releases an aroma and turns reddish in color. Keep aside in a steel plate.
Dry roast Urda Dal till it changes color to light golden and releases aroma. Keep aside in the same steel plate.
Dry roast wheat till it starts popping like popcorn. Keep aside in the same steel plate.
Dry roast moong dal and rice and eep aside in the same steel plate.
Add hing, turmeric powder, dry ginger powder to the roasted mixture. They will be lightly toasted on the heat of the mixture
Dry roast mustard seeds, methi seeds, cloves, peppercorns, dry chilly, cumin seeds together till they release an aroma. Keep them aside in the same steel plate
Allow the entire mixture to cool down
Grind the mixture along with salt in a blender. Sieve it for fine Metkut powder. Store in a airtight container.
The coarse powder that remains on the sieve use it to spice dals, sabjis and rice
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