Nowadays, it has become fairly unusual to make Metkoot at home. Readymade Metkoot is easily available all over Maharashtra. However, after having made it once at home about a year back, none of the readymade versions satisfy me any more. I think, you get the best aroma and texture when you make it from scratch at home. Moreover, it keeps fresh and aromatic for up to six months. So, spending a little time on it twice a year is well worth the effort.
Ingredients for Metkoot: (clockwise from top left) spelt, Urad dal, Chana dal, asafoetida, chilli powder, turmeric, nutmeg, dry ginger powder, mustard seeds, cumin seeds, green cardamom, coriander seeds, cloves, rice
Now, what do you use it with? Almost everything. As a very good taste enhancer. Traditionally, it is served with hot steaming rice, some salt, a wedge of lemon and a dollop of ghee. It can also be served with Waran-Bhaat, which Nupur has already blogged about. It can be had with any meal, mixed with ghee, oil or yoghurt. One could also sprinkle it on Maharashtrian dishes like 'Kande Pohe' or 'Phodnicha Bhaat'. Have these dishes been blogged about so far? I know, Nupur hasn't, and a search on Blogger didn't yield anything either. I can blog about them, in case nobody has done yet.
Recipe for Metkoot
1 heaped cup Chana Dal
1/2 heaped cup rice
1/4 heaped cup wheat grains (I didn't find them here in Germany, so I used spelt)
1/4 heaped cup Urad Dal
1 tbsp coriander seeds
1/2 tbsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp chilli powder
1/4 heaped tsp turmeric powder
1/4 tsp asafoetida
5 green cardamoms
1 tsp dry ginger powder (soonth)
1. Dry roast both Dals and rice till light brown and aromatic.
2. Once cooled down, mix them with the rest of the ingredients in a food processor/coffee mill attachment of a mixer.
3. Grind till fine.
Store in an airtight container. Storing it in the fridge is neither necessary nor recommended.
Serve with hot rice.
Tags: Maharashtrian , Indian