Metkut – Marathi Recipe

Instructions

• Heat up a pan on medium heat.
• Add chana dal.
• Roast chana dal stirring continuously until it releases an aroma and turns light reddish.
• Transfer the chana dal into a dish.
• Add hing, turmeric powder, and dry ginger on it.
• Add urad dal into the pan and roast until it gets even light golden color.
• Transfer the roasted urad dal on roasted chana dal.
• Add wheat into the pan and roast until these turn nice light golden color.
• Wheat pops up like popcorns or mustard seeds while roasting.
• Transfer the roasted wheat into the dish.
• Add moong dal into the pan and mustard seeds into the pan.
• Roast moong dal until it releases a nice aroma.
• Transfer the roasted wheat into the dish.
• Add rice into the pan and roast until really good.
• Transfer the roasted rice into the dish.
• Add coriander seeds, cumin seeds, red chili, peppercorns, and cloves into the pan.
• Roast until these release nice aroma.
• Add fenugreek seeds after turning off the gas.
• Transfer the roasted spices into the dish and mix everything well together.
• Let it cool down completely.
• Transfer the roasted ingredients into a blender jar and blend it into a fine powder.
• Add salt to taste and blend once more.
• Transfer everything into a strainer and sieve it really good.
• The coarse powder that remains on the strainer can be used for making sambar or amti.
• Transfer the ready metkut into a clean airtight jar and store it in a dry place.