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Ingredients
- 11 c. Peas, Dry
- 5 c. Lentils
- 5 c. Chick peas
- 5 c. Red pepper
- 1 c. Garlic, fresh, minced
- 1 c. Ginger, fresh, minced
- 1 c. Red onions, fresh, minced
- 1 c. Rue seeds
- 1 c. Oregano
- 2 Tbsp. Fenugreek
- 1 c. Basil
- 15 x Pods cadamom seeds, (cardamom)
- 2 Tbsp. Cloves
- 2 Tbsp. Cinnamon
- 1 Tbsp. Coriander
- Â Â Salt, to taste
- 2 c. Water
Directions
- Wash the peas, lentils, chick peas, and beans separately, boil in water for 3-5 min and drain. Place in oven at a very low temperature and remove before completely dry. roast each separately. grind to remove seeds from the pods, throw away burnt seeds and set aside.
- Take the fresh ginger, garlic, onion, rue, and oregano and lb. together to produce a fine pwdr.
- Mix powdered spices with water. add in red pepper and lb. lightly. Put this mix in a large covered bowl and leave over night. The next morning spread the mix on a large mat to dry in the sun.
- Roast the basil, fenugreek, coriander, cloves cinnamon and salt over a low flame for about 3 min and add in to the dry mix
- Grind all parts together in a fine pwdr and store in a dry place. If stored in a tightly closed container Mit'in Shiro seems to last indefinitely.
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