Metkut

Metkut an awsomely flavourful, light & healthy mixture of lentils & spices – eaten with soft rice, ghee and salt. 

Ingredients:

1 cup Tandul (Rice)
1 cup Chana dal (Split Bengal Gram)
1/2 cup Urad Dal (Split Black Gram)
5-6nos Lavang (Cloves)
2 inch Dalchini (Cinnamon)
2tbsp Jeera (Cumin Seeds)
2tbsp Dhane (Coriander Seeds)
2tbsp Suntha Powder (Dry ginger powder)
1tbsp Halad (Turmeric powder)
1tbsp Lal Tikhat (Red chilly powder)
Salt

Method:

In a pan dry roast tandul, chana dal, urad dal, lavang, dalchini, dhane and jeera. 

Roast for about 15 minutes on a medium flame till nice aroma starts coming and ingredients are slightly brown. 

After 15 minutes switch off the flame and add rest of the ingredients and mix well.

Keep aside this mixture to cool down. When this roasted mixture is cooled, grind it to a fine powder. 

Store this flavourful metuk in an air-tight container. 

Normally this aromatic metkut is sprinkled upon garmagaram soft rice and drizzled with homemade sajuk tup. 

Maharashtrian Goda Masala

Ingredients:

2 tbsp Dry Coconut (grated) (sukha khobra)
2 tbsp Sesame seeds (til)
4-5 Dry red chillies (sukhya lal mircha)
1/2 cup Coriander seeds ( akhe dhane)
1/4 cup Cumin seeds (jeera)
3 Bay leaves (tamaal patra)
3 Cinamon sticks (dalchini)
4-5 Black peppercorns (kali miri)
6-7 Cloves (Lavang)
4 tspn Shah Jeera
1 tsp Halad
1 tsp Hing
Oil

Method:

In a broad pan, separately dry roast sesame seeds and grated dry coconut till its colour changes to brown. Keep this roasted sesame seeds and coconut aside.

Now in the same pan, add 1 tsp oil and lightly fry rest of the ingredients (except halad & hing) one by one till the spices release aroma and get light brown colour.

Keep all the ingredients aside to cool down.

Once all the ingredients are cooled, put them into a blender and add halad and hing. Now blend all the ingredient to a fine powder.

This goda masala is used in various maharashtrian dish preparations such as vegetables and dal's.

Store this goda masala into an airtight container.