Name: Methkut-( Maharashtrian Spiced Rice - Lentil Powder) recipe by Sonal Sardesai at BetterButter
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 10
Ingredients: Bengal Gram Dal / Chana Dal - 250 grams; Split Urad Dal - 175 grams; Raw Rice - 100 grams; Wheat Flour - 2 tablespoons; Green Cardamoms - 5-6; Cloves - 3; Peppercorns - 3-4; Cinnamon Stick - 1 inch stick; Dry Ginger / Sonth Powder - 1.5 teaspoons; Nutmeg Powder / Grated Nutmeg - 1 teaspoon; Turmeric / Haldi Powder -1 heaped teaspoon; Red chilli powder - 1 teaspoon; Asafoetida / Hing Powder - 1 teaspoon; Mustard seeds - 1 teaspoon; Cumin seeds - 1 teaspoon; Coriander Seeds - 1 tablespoon; Fenugreek / Methi Seeds -1 /2 teaspoon

ABOUT Methkut-( Maharashtrian Spiced Rice - Lentil Powder) RECIPE

Methkut is an authentic speciality made in Maharashtrian households and served mostly as a condiment with main meals. It is primarily served with hot, mushy rice, melted clarified butter or ghee and salt and its simple,rustic flavours are comforting and healing too. It is packed with proteins and healthy nutrients. Apart from rice, it can be paired with bhakri, dosas, thalipeeth, pohe, paranthas, cheelas, dhapate, ghavan etc. It is very similar in texture and flavours to the gunpowder/podi served with idlis and dosais down South.

Ingredients Serving: 10

Bengal Gram Dal / Chana Dal - 250 grams
Split Urad Dal - 175 grams
Raw Rice - 100 grams
Wheat Flour - 2 tablespoons
Green Cardamoms - 5-6
Cloves - 3
Peppercorns - 3-4
Cinnamon Stick - 1 inch stick
Dry Ginger / Sonth Powder - 1.5 teaspoons
Nutmeg Powder / Grated Nutmeg - 1 teaspoon
Turmeric / Haldi Powder -1 heaped teaspoon
Red chilli powder - 1 teaspoon
Asafoetida / Hing Powder - 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander Seeds - 1 tablespoon
Fenugreek / Methi Seeds -1 /2 teaspoon

Instructions

Dry roast the chana dal,urad dal,raw rice and wheat flour seperately in a non stick pan/tawa till golden brown and keep aside to cool.
Dry roast the cumin seeds,mustard seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and the peppercorns separately and keep aside to cool.
You don't have to roast the green cardamoms or the dry ginger, asafoetida, turmeric, red chilli and nutmeg powders.
Now blend all the roasted and cooled ingredients by whizzing together in a dry grinder till they are finely powdered.
Add peeled and lightly pounded green cardamoms, asafoetida powder,dry ginger powder, haldi powder,red chilli powder and nutmeg powder and whizz again.
Take out the powder in a dry, air-tight glass/ tupperware bottle or container. Store bottled at room temperature, stays good for as long as 6 months or more. If stored in zip lock bags and kept in the freezer it stays good for as long as 2 years.

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