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Metkut Powder Recipe

Metkut Powder
How to Make Metkut Powder

Metkut Powder Recipe: This Maharashtrian spice mix is packed with flavour and nutrients. It is popularly relished with rice and ghee in the comforting form of Metkut Bhaat. Once prepared, metkut powder can be stored for a long time.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Easy

Ingredients of Metkut Powder

  • 2 Cups chana dal
  • 1/2 cup yellow moong dal
  • 1/2 cup white urad dal
  • 1/2 cup rice
  • 2 tbsp atta (whole wheat flour)
  • 1 tbsp haldi (turmeric powder)
  • 1 tsp hing (asafoetida)
  • 1 tsp methi seeds
  • 1 tbsp red chilli powder or 2 dried red chillies
  • 1/2 tsp sonth (ginger powder) (optional)
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 8 whole peppercorns
  • 6 cloves
  • 4 green cardamoms
  • 2 tsp salt, or to taste

How to Make Metkut Powder

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In a thick-bottomed kadhai, dry roast the chana dal on low to medium flame. Stir continuously for around 3-4 minutes, until it changes colour. Then transfer the dal to one side of a big tray.
Next, similarly dry roast the urad dal, moong dal and rice in the same kadhai, separately. Transfer each of them to the above tray to cool.
Turn off the stove and in the same heated (and now empty) kadhai, add the atta, haldi, hing, chilli powder, methi seeds, cumin seeds, coriander seeds, mustard seeds and sonth. Also add the whole spices (peppercorns, cardamoms, cloves) along with salt.
Saute the ingredients together for 2-3 minutes. Then mix them well with those roasted before (and kept on the tray to cool).
Grind all the ingredients to form a fine powder. Cool and store the spice mix in an airtight jar. Enjoy this metkut masala with hot rice and ghee. You can also savour it with other foods such as curds.
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