A Maharashtrian kitchen is incomplete without Metkoot .
This tasty , aromatic yellow powder never fails to revive many nostalgic memories and has a motherly touch to it .
You are not feeling well have metkoot with hot rice and a dollop of ghee on it .
Your stomach is upset have metkoot with hot rice and a dollop of ghee on it .
You are travelling , pack a tiffin of metkoot with hot rice and a dollop of ghee on it .
You want to eat something simple yet tasty have metkoot with hot rice and a dollop of ghee on it .
In short in a Maharashtrian kitchen metkoot has an indispensable position .
Now you must be wondering what this metkoot is and how it is made ....
Believe me you will be surprised when you see how simple it is to make .
2 cups - chana daal
1 cup - urad daal
1/2 cup - rice
1/4 cup - whole moong
1/4 cup - whole wheat
1/4 cup - mustard seeds
2 tsp - coriander seeds
2 tsp - cumin seeds
2 tsp - hing ( asefoetida )
7/8 - dry red chillies
1 tsp - turmeric powder
1 inch - dry ginger ( soonth )
1/2 inch - cinnamon stick
6 - cardamoms
1/2 - nutmeg
Dry roast chanadal , urad dal , rcie , moong , wheat separately till they give out nice aroma .
In the same way dry roast jeera , mustard, coriander too .
Now let everything cool down just a bit .
Grind all roasted as well as remainging ingredients together to a very fine powder .
When cool store in a air tight bottle .
Whenever you feel like having a treat just take hot steaming rice in a plate , add some salt to taste , a dollop of ghee and metkoot powder on top .
Mix everything properly and relish it with pickle or papad .