Metkut

Metkut is a traditional Maharashtrian recipe. A perfect side dish and is consumed with garma garam bhaat ani sajuk tup (hot piping rice and ghee). If you are sick, recovering from fever or have an upset stomach and tired of eating the same dal rice then, you have to try Metkut. Of course, you can still eat it daily even if you are well. Metkut is simply grounded powder, made by dry roasting different types of dal, grains and spices. It is healthy, nourishing and comfort food prepared in Maharashtrian household and every house has it’s own version.

Where more can you use Metkut?

• You can add metkut to curd .Stir, and add little salt and sugar as per taste. Temper it with mustard seeds and red chillies.
• As topping for upma or poha and Dadpe pohe.
• In khamang kakadi – as an additional spice.
• In chivda for an additional zing.
• Make metkut dangar. Mix metkut with a generous amount of curd, green chili (for the extra kick) and corriander leaves (for the extra freshness) and temper it with ghee. Toss in some green chilli and cilantro (coriander leaves) for additional freshness.
• Or simply add it to curd for your chips and dip platter.

If you love simple and comfort food then you have to try our Tandalachi Ukad– our family favorite.

Metkut

Recipe by Samrudhi MaheshCourse: MainCuisine: MaharashtrianDifficulty: Easy

Makes

400

Grams

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

A traditional Maharashtrian recipe

Ingredients

• Chana dal (Spilt Bengal Gram) – 1 cup

• Urad dal (Black gram) – 1/2 cup

• Moong dal (Green Gram) – 1/4cup

• Wheat – 1/4 cup (If you don’t have wheat you can use wheat flour instead)

• Rice – 1/4 cup (Any aromatic rice could work)

• Mustard Seeds – 3 teaspoons

• Coriander Seeds – 1 tablespoon

• Suntha (Dry Ginger Powder) – 2 tablespoons

• Cloves – 5-6

• Pepper – 7-8

• Dried red chillies – 3-4

• Methi Seeds – 2 teaspoons

• Turmeric powder – 2 teaspoons

• Hing (Asafoetida) – 1 Teaspoon

• Nutmeg Powder – 1 teaspoon

• Salt – to taste

Directions

• In a heavy bottom pan , add the chana dal and roast it until it releases an aroma and turns slightly reddish in colour. Remove from the pan and set it aside in a bowl or a plate.
• To the same pan add urad dal and dry roast till it changes colour and becomes a bit golden. Remove from the pan and set it aside on the chana dal.
• Dry roast the rice and moong dal together and set it aside in the same bowl.
• Dry roast the wheat flour until it releases a slight aroma and set it aside in the bowl.
• Dry roast the mustard seeds, methi seeds, cloves, peppercorns, red chillies, cumin seeds together until they release their aroma. Set it aside in the bowl.
• Add the turmeric ,dry ginger powder, cardamom, nutmeg powder, asafoetida in the bowl directly so that they get toasted slightly due to the residual heat.
• Let everything cool down completely.
• Grind all the above ingredients along with salt as per taste into a fine powder. Run through the sieve to get rid of any coarse bits.
• Store it in an air tight container.

Notes

• If you are using whole wheat, dry roast the wheat until it starts popping like popcorns.

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