Maharashtrian Metkoot Recipe

Turns Everyday Rice And Ghee Into A Comforting Meal

A traditional Maharashtrian Metkoot recipe is a fine powder, ground from roasted lentils and rice along with spices. Although some people eat metkoot on its own, it is usually consumed as a condiment. All the dals and rice used to make this powder are first roasted before adding spices to it, so that the roasting process gives the spices added flavour. The Maharashtrian metkoot recipe could differ from house to house, while the main ingredients such as lentils, flavours, etc. are made according to their own preferences. Usually, chana dal is one of the main legumes used in metkoot, but urad dal and moong dal also provide their share of uniqueness. Rice is used only to create a finer and lighter powder, while masalas such as cumin, coriander, mustard, fenugreek, dry chillies, pepper, ginger powder, hing and turmeric make the metkoot spicy and unique. Finished powder is associated with comfort food that is relatively easy to prepare, for example, hot rice combined with metkoot and ghee. It can also be added to warm rice with salt, blended with yoghurt, or sprinkled on simple dishes as needed. The secret of the Maharashtrian metkoot recipe is that it can be prepared in advance: after it’s fully cooled down and properly stored, the dry powder will be stored in the kitchen.