Metkut is a dry lentil powder that is often enjoyed after mixing with hot soft rice and ghee. It is called 'metkut-bhat' in Marathi. It can also be mixed with some yogurt and served as 'chutney' in a meal, to be eaten with roti/chapati.
- Split chick peas (Chana Dal) - 2 & 1/2 cups
- Rice - 3/4 cup
- Black lentil (Urad dal) - 3/4 cup
- Mustard seeds - 2 tsp
- Cinnamon - 2-3 pieces, each about 1 inch big
- Cloves - 2
- Black pepper corns - 15-20
- Cardamoms - 7-8 peeled
- Aasafoetida (Hing) - 1 tsp
- Turmeric Powder - 1 tsp
- Dried ginger (Sonth) powder - 1/2 tsp
- In a pan, dry roast the black lentil, rice and chick pea lentil separately till light pinkish in color. Keep aside for some time.
- To the same pan add mustard seeds, cloves, cinnamon, peeled cardamoms, and black pepper corns and dry roast for 2-3 minutes.
- Now take a few of the roasted ingredients above at a time and grind into a very fine powder. Add asafoetida, turmeric powder, and dry ginger powder when grinding.
- Finally grind everything together to blend.
- Allow the powder to cool down and store yummy metkut in an air tight container to preserve the freshness.
- Serve anytime with soft rice or mix with little yogurt to serve with chapati.