Metkut Recipe

Metkut /Methkut Bhaat (मेतकूट / मेथकूट भात) is an ultimate comfort food.

Metkut is an age old traditional recipe passed down through generations in the Maharashtrian household. It is a simple grounded powder made from different types of dals, grains and spices which are dry roasted and then grounded to a fine powder.

Whenever anyone falls sick with fever in Maharashtrian homes, they are given metkut rice. When one has fever, rice is the best food to eat since it is easy to digest.  At home we cook rice with lots of water, mix it with metkut , ghee and salt to taste. We call this type of rice preparation as “Gurgutya Bhaat” (गुरगुटया भात) . Add a dash of lemon pickle to it to raise the yummy quotient. This is also a delicious one pot meal.

Sometimes I just use the water of cooked rice called in Marathi as “Pej” (पेज), add a little bit of metkut to it, some ghee and have it as a soup.  This is a lazy recipe of soup that I prepare when I am in a mood for something healthy, nourishing and needs minimal effort. Do try it when its raining outside.

Other recipes prepared using Metkut:

Chapati Roll : Metkut mixed with cold pressed oil spread on Chapati with diced onion and peanut powder and red chilly powder as stuffing.

As a Topping : Tossed on upma or sevai upma or mixed in plain dal

Koshimbir : Metkut mixed with diced onion, dahi, mirchi koshimbir is a good side dish.

Additional spice : You can mix metkut while making Patal Pohyancha chivda or Jowar chivda

The recipe is quite simple and can be made from ingredients that are normally available in any home pantry.

Do try it, share and comment if you loved the recipe.

Print Recipe

Metkut Recipe

Cuisine

Maharashtrian

Prep Time

5 minutes

Cook Time

20 minutes

Servings

gm

Ingredients

• 1 Cup Chana Dal
• 0.5 Cup Urad Dal
• 0.25 Cup Moong Dal
• 0.25 Cup Wheat
• 0.25 Cup Ambemohor Rice
• 3 tsp Mustard Seeds
• 1 TBsp Coriander Seeds
• 1 Tsp Hing Asafoetida powder
• 2 Tsp Turmeric Powder You can use 1 inch Halkunda (Turmeric root) if available
• 2 TBsp Suntha Dry Ginger Powder
• 5-6 Lavang (Cloves)
• 7-8 Pepper
• 3 Dried Red Chillies Byadagi variety
• 2 Tsp Methi Seeds
• 2 Tsp Jeera Cumin Seeds
• 1 Tsp Jaiphal Powder Nutmeg Powder
• Salt to Taste

Cuisine Maharashtrian Prep Time 5 minutes Cook Time 20 minutes Servings gm Ingredients 1 Cup Chana Dal 0.5 Cup Urad Dal 0.25 Cup Moong Dal 0.25 Cup Wheat 0.25 Cup Ambemohor Rice 3 tsp Mustard Seeds 1 TBsp Coriander Seeds 1 Tsp Hing Asafoetida powder 2 Tsp Turmeric Powder You can use 1 inch Halkunda (Turmeric root) if available 2 TBsp Suntha Dry Ginger Powder 5-6 Lavang (Cloves) 7-8 Pepper 3 Dried Red Chillies Byadagi variety 2 Tsp Methi Seeds 2 Tsp Jeera Cumin Seeds 1 Tsp Jaiphal Powder Nutmeg Powder Salt to Taste

Instructions

1. In a thick bottom pan, dry roast chana dal until it releases an aroma and turns reddish in color. Keep aside in a steel plate.
2. Dry roast Urda Dal till it changes color to light golden and releases aroma. Keep aside in the same steel plate.
3. Dry roast wheat till it starts popping like popcorn. Keep aside in the same steel plate.
4. Dry roast moong dal and rice and eep aside in the same steel plate.
5. Add hing, turmeric powder, dry ginger powder to the roasted mixture. They will be lightly toasted on the heat of the mixture
6. Dry roast mustard seeds, methi seeds, cloves, peppercorns, dry chilly, cumin seeds together till they release an aroma. Keep them aside in the same steel plate
7. Allow the entire mixture to cool down

   
8. Grind the mixture along with salt in a blender. Sieve it for fine Metkut powder. Store in a airtight container.

   
9. The coarse powder that remains on the sieve use it to spice dals, sabjis and rice