Metkut is a dry powder preparation. A unique maharashtrian speciality, it is made with a mixture of dals, grains and spices.
Metkut has a special place in my heart and I have many childhood memories associated with it.
My mother would sprinkle this yellow powder on hot steamed rice, add a spoonful of home made ghee and some salt! I used to love it (I still do). This would be served to us when we had fever. The fever would typically result in loss of appetite and a feeling of tastelessness in the mouth.
गरम गरम तूप मीठ भात मेतकूट
Hot toop,meeth,bhaat, metkut was a surest way of firing the taste buds and nudging the appetite back in place! It was the one bright spot of being sick.
These days I have metkut with गुरगुट्या भात (soupy rice) and ghee after a session of binge eating. Especially post Diwali when we have had an overdose of mithai and फराळ (Faraal. )
Garam bhaat, toop, meeth, metkut is easy on the tummy and is a great way to cleanse and revive the digestive system.
The list of ingredients is a bit long but they are all easily available in most kitchens.
2 cups Chana daal
1 cup urad daal
1/4 cup long grained or any aromatic rice (indrayani or ambemohor)
1/4 cup wheat grains
1/4 cup moong daal
1/4 cup whole dhania seeds
1/4 cup jeera
Roast all of the above lightly till aromatic, and keep aside.
1 tablespoon hing
3 inches cinnamon sticks
1/4 nutmeg, grated
1 teaspoon methi seeds
8 dry red chillies
1 teaspoon soonth (dry ginger powder)
salt to taste
Mix the roasted items with the rest of the ingredients and grind to a fine powder.
Adjust the salt to taste.
Make sure to keep the metkut in an airtight container so that it retains its freshness and aroma.
You can use this as such on hot rice or you can also add it to salads (koshimbeers), dips and even on hot toast and butter.
When I make भडंग (bhadang) , I add some metkut to it for that unique taste.
Do try this out, and share your feedback.