Metkut is a typical Maharashtrian Brahmins’ dish. It is a very light food and also very healthy – eaten with soft rice, ghee and salt. This is also good and is usually eaten when we are sick. Kids also love this food as we use soft over cooked rice so is easily swallowed & digested. We also use this while preparing Bhadang.
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- Whole Bengal Gram (Harbara Dal) – 1 bowl
- Rice (Tandul) – 1/2 bowl
- Split Black Lentils (Urad Dal) – 1/2 bowl
- Whole Wheat (Gahu) – 2 tbsps
- Cumin Seeds (Jeera) – 1 tbsp
- Asafoetida (Hing) – 1 tspn
- Turmeric (Halad) – 1 tspn
- Red Chilli Powder (Tikhat) – 2 tspns (dry red chilli can be use instead of powder)
- Mustard Seeds (Moharee) – 1 tspn
- Fenugreek Seeds (Methi) – 1/2 tspn
- Coriander Seeds (Dhane) – 1 tspn
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- Roast whole bengal gram, rice, split black lentils, whole wheat, cumin seeds, dry red chilli (if used), fenugreek and coriander seeds separately without oil.
- After cooling grind all the ingredients together in a mixer grinder into a fine powder.
- Before storing it in a small jar sieve it twice.
- It can be preserved for several months.
- You cannot make a fine powder if we do not roast the ingredients and cool them.
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