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Metkut is a traditional Maharashtiran recipe. This is a perfect side dish especially when you are unwell or weak to be consumed with rice and ghee. This is a healthy and light on stomach recipe. You can try this at home and drop a comment for me. Do not forget to like, share and subscribe.
Metkut - Marathi Recipe
Print Recipe
Nutrition facts:
200 Calories
20 grams Fat
Rating: 2.7/5
( 11 Votes )
Ingredients
- 1 cup Chana dal
- 1/2 tsp Hing / Asafetida
- 1/2 tsp Turmeric powder
- 1” crushed Dry ginger / Sunth
- 1/2 cup Urad dal
- 1/4 cup Moong dal
- 1/4 cup Wheat
- 2 tsp Mustard seeds
- 1/4 cup Rice
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 Dried red chili
- 3 Cloves
- 3 Peppercorns
- Salt to taste
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.
Notes
- Dry ginger is crushed so as it easily gets blended in a blender.
- Dry ginger, hing, and turmeric powder get roasted on the heat of roasted pulses. So we add these on roasted chana dal.
- If fenugreek is roasted on high heat its bitterness is added to the spices. To avoid that add fenugreek seeds after the gas is turned off. The heat of the pan is enough for fenugreek to get roasted.
- If you are staying out of India and you can’t blend the metkut that finely in the blender then you can use a coffee blender or spice blender.
Recipe Video
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