I have a thing for long lost traditional Maharashtrian recipes. I am so thankful to my Grandma and her mother who made sure they pass on these heirloom recipes down the generation. Being a millennial I would have never imagined such a recipe exists if not for their effort to document these recipes.
One such favorite that I still love and make is Metkut. Fragrant and full of flavor, this recipe brings back my childhood days where I was given Metkut-toop-bhaat (hot rice, metkut and oodles of ghee) for the afternoon lunch.
What is Metkut?
Metkut is a fine powder of dals and rice along with spices. These ingredients are roasted until fragrant and crisp and then ground to fine powder.
The main ingredients in Metkut is rice, chana dal, urad dal, coriander seeds, jeera and ajwain.
This powder has high shelf life and can be used on days when cooking elaborate meals is not the priority in the kitchen. I applaud the level of meal prep the older generations did back in the day!
This powdery Metkut acts as a substitute to the nutritious dal. Just cook some rice, add metkut and ghee, mix and devour! It is easy to digest and provides comfort on constipated days. Your body will definitely thank you after eating Metkut-toop-bhaat after a long trip or eating heavy food outside.
TO make Metkut powder..
The recipe is really easy! You need to patiently roast all the ingredients until fragrant and golden brown. This is the important step and it can make or break the taste of this recipe.
After roasting the ingredients, let it cool and then add it to the mixer in small batches.
Grind to a smooth powder. Make sure there are no coarse ingredients. Use a sieve/sifter to separate fine powder from coarse ingredients. Grind the coarse ingredients again until a fine powder consistency is achieved.
- Good quality mixer
- 1 cup rice
- 1/2 cup urad dal split black gram
- 2 cups chana dal split chickpeas
- 2 tbsp coriander seeds
- 1 tbsp cumin
- 1 tsp turmeric
- 1/2 tsp ajwain carom seeds
- 1/2 tsp saunth dried ginger
- 2 red chilies
- 1 tbsp salt to taste
- Heat a heavy bottom pan on medium flame.
- Add rice and dry roast until golden brown.
- Transfer the rice to a plate and let it cool.
- Now add urad dal and roast until golden brown. Transfer the dal to a plate once roasted.
- Add chana dal and roast it gently. Transfer once done.
- Roast coriander seeds, cumin, ajwain and red chilies until fragrant. Transfer the seeds to the plate and let it cool.
- Grate the saunth and add to the plate of roasted ingredients.
- Let the ingredients cool. Then add this to the mixer and grind to fine paste.
- If your mixer doesn't grind smooth, use a sifter to get fine powder. Grind the grainy stuff again to make fine powder.
- Add salt and turmeric powder to the Metkut powder and store it in an airtight jar.
I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.
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