Maharashtrian Metkoot Recipe
Indian
Easy
Maharashtrian Metkoot RecipeTurns Everyday Rice And Ghee Into A Comforting Meal
Maharashtrian Metkoot Recipe
30 mins
Cooking Time
Easy
Difficulty
16
Ingredients
Veg
Diet
A traditional Maharashtrian Metkoot recipe is a fine powder, ground from roasted lentils and rice along with spices. Although some people eat metkoot on its own, it is usually consumed as a condiment. All the dals and rice used to make this powder are first roasted before adding spices to it, so that the roasting process gives the spices added flavour.
The Maharashtrian metkoot recipe could differ from house to house, while the main ingredients such as lentils, flavours, etc. are made according to their own preferences. Usually, chana dal is one of the main legumes used in metkoot, but urad dal and moong dal also provide their share of uniqueness. Rice is used only to create a finer and lighter powder, while masalas such as cumin, coriander, mustard, fenugreek, dry chillies, pepper, ginger powder, hing and turmeric make the metkoot spicy and unique.
Finished powder is associated with comfort food that is relatively easy to prepare, for example, hot rice combined with metkoot and ghee. It can also be added to warm rice with salt, blended with yoghurt, or sprinkled on simple dishes as needed. The secret of the Maharashtrian metkoot recipe is that it can be prepared in advance: after it’s fully cooled down and properly stored, the dry powder will be stored in the kitchen.
Ingredients
UNITSIngredients
150 gchana dal
50 gwhite urad dal
40 gyellow moong dal
40 groasted chana dal
50 grice
15 gcoriander seeds
8 gcumin seeds
4 gmustard seeds
2 gfenugreek seeds
4–5dried red chillies
4 gblack peppercorns
3 g dry ginger powder
2 gturmeric powder
2 g asafoetida
2 gnutmeg powder
2 g salt, or to taste
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Metkoot is an Indian roasted powder made from lentils, rice and spices. It is traditionally served with warm rice and ghee but can also be enjoyed with yoghurt and simple meals.
