Metkut / Metkoot / Maharastrian Lentil and Spice Mix

Metkut / Metkoot / Maharastrian Lentil and Spice Mix 

    I always love to try out spice powders from different States of India and Metkut was in my to-do list.The Metkut spice mix takes minimum preparation time as well as ingredients. I have skipped adding wheat as I wanted the spice mix to be gluten free. Metkut is mildly spiced . You can adjust the quantity of dry ginger powder and black peppercorns, if you love more spice. 

    The spice mix can be used to make a quick yoghurt dip or raita .It can also be used to flavour your dry snacks. It can also be had along with rice. You can add salt along with the powder, sprinkle on top of the rice, pour hot ghee over it, mix and enjoy. A simple, soothing Maharastrian Spice Mix that is so mild, comforting and also healing . 

Ingredients :

• 1/2 cup Bengal gram/chana dal
• 3 tablespoon husked and split black gram/urad dal 
• 3 tablespoon coriander seeds/dhania
• 3 tablespoon cumin seeds/jeera
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon dry ginger powder
• 2-3 cloves
• 2 green cardamom pods
• 1/4 teaspoon asafoetida powder
• 1.5 tablespoon raw rice ( I used Sona Masoori)
• 1.5 tablespoon wheat ( I skipped)

Method : 

1.In a heavy bottom kadai or pan, dry roast each ingredient .

Once they cool down, grind them to a fine powder.

2.Your Metkut/Metkoot is now ready. Store them in a clean, dry, odour free container/bottle. 

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