Kurmura or Puffed Rice

This is a snack item which can be made and preserved in airtight containers, stays good for about a fortnight.

Ingredients

1 regular pack of puffed rice which we use for making bhel
Oil, mustard seeds, turmeric powder, asafoetida and dry red chillies for the tempering
2 spoons of metkoot ( this is a mixture of all grains and pulses dry roasted and ground into a powder)
1/2 cup dalia or chutney dal
1/2 cup peanuts

Method
In a big kadhai make a tempering with rai haldi and hing add the pieces of dry red chilli, peanuts, fried gram, stir for a while till they become crisp, add the puffed rice, salt to taste, sugar to taste and the metkoot, mix well and store in an airtight container after it cools completely.

I am also giving here the recipe of metkoot which is used in making the puffed rice and also the thin variety of beaten rice made in the same manner as above, barring the peanuts and the chutney dal. Also used by mixing with piping hot rice, a drizzle of clarified butter and salt, this is a very tasty mix of a meal. Can be savoured with lime pickle and papad as accompaniments.

Ingredients below should be dry roasted, cooled and made into a fine powder, stored in airtight containers. Stays good for a few months. Make sure you lightly roast the powders mentioned below separately.

1 cup split bengal gram lentil
1/2 cup split black gram lentil
1/2 cup split green gram lentil
1/4 cup rice
1/4 cup wheat
1 heaped tsp of mustard seeds
1 tsp of dry ginger powder
1/2 cup coriander seeds
1 tsp asafoetida
1 tsp fenugreek seeds
1/4 tsp black pepper
1/2 tsp turmeric powder
4 dry red chillies