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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.

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
• 1/4 tsp Fenugreek seeds
• 1 tsp Cumin seeds
• 1 Dried red chili
• 3 Cloves
• 3 Peppercorns
• Salt to taste

Method:
• Heat up a pan on medium heat.
• Add chana roast dal.
• Roast chana dal stirring continuously until it releases 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 pop corns or mustard seeds while roasting.
• Transfer the roasted wheat into the dish.
• Add moong dal and mustard seeds into the pan.
• Roast moong dal until it releases nice aroma.
• Transfer the roasted dal and mustard seeds 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.
• Transfer the roasted spices into the dish and mix everything well
together.
• Let it cool down completely.
• Transfer the roasted ingredients into blender jar and blend it into
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 clean airtight jar and store it in dry
place.

Tips:
• Dry ginger is crushed so as it easily gets blended in 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 coffee blender or spice
blender.

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