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Metkut Recipe

Metkut Recipe
Metkut Recipe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Serving: makes about 4 cups
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Metkut Recipe

By Uma Abhyankar January 26, 2015

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.

Ingredients

  • 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

Instructions

  1. In a pan, dry roast the black lentil, rice and chick pea lentil separately till light pinkish in color. Keep aside for some time.
  2. To the same pan add mustard seeds, cloves, cinnamon, peeled cardamoms, and black pepper corns and dry roast for 2-3 minutes.
  3. 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.
  4. Finally grind everything together to blend.
  5. Allow the powder to cool down and store yummy metkut in an air tight container to preserve the freshness.
  6. Serve anytime with soft rice or mix with little yogurt to serve with chapati.
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This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

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