Metkut, a typical Maharashtrian spice powder is a mixture of roasted dals, rice and some spices. It is generally mixed with ghee and added to rice, which is known as Metkut-Bhaat. Metkut aids in digestion and is often consumed when one is sick or nursing an upset stomach. Sprinkle a teaspoon of metkut on your varan bhaat ( Varan = dal, Bhaat = rice) and see how it elevates the simple varan bhaat to another level altogether. I also use Metkut for making Kolhapuri Bhadang. The best part about this recipe is that it is made of the ingredients which are easily available in every Indian kitchen. Let’s take a look at the recipe:
Ingredients to be roasted
½ cup split chickpeas (chana dal)
¼ cup split black gram (udad dal)
2 tbsp rice (chawal)
2 tbsp wheat (gehu)
1 tsp coriander seeds (dhaniya)
1 tsp cumin seeds (jeera)
¼ tsp fenugreek seeds (methi)
½ tsp mustard seeds (rai/sarson)
2 dry red chillies (laal mirch)
2 cardamom (elaichi)
½ inch piece of nutmeg (jaiphal)
½ tsp turmeric powder
½ tsp asafoetida (hing)
½ tsp dry ginger powder (soonth powder)
- Heat a pan.
- Dry roast chana dal, udad dal, rice, wheat, coriander seeds, cumin seeds, methi seeds, mustard seeds and red chillies one by one.
- Allow them to cool down.
- Transfer all the roasted ingredients to a mixer jar.
- Add cardamom, nutmeg, turmeric powder, asafoetida and dry ginger powder to the jar.
- Blend all the ingredients to a fine powder.
- Store in an airtight container.
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