If you are even remotely aware of Maharashtrian cuisine, you would know about the generous use of spices in the dishes. Delicacies like Misal Pav and Tambda Rassa are renowned for their fiery flavours, but we must not forget ingredients like coconut and kokum, which play a dominant role in the curries too, lending a distinct creamy and tangy flavour to the preparation. There’s variety even in spice blends, beyond the world of spicy Goda, Malvani, and Kolhapuri Kanda Lasun Masala, lies a ‘Metkut’ that is renowned to sustain a dish with its mild, savoury goodness.
Metkut-rice spells comfort for millions of Maharashtrians. But let’s first understand what exactly Metkut is. Metkut is a spice, rather a spice blend, which is made with chana dal, rice, urad dal, coriander seeds, red chillies, and turmeric powder, etc. It has a powdery consistency. Ring a bell? Yes, you are right, in terms of appearance and a few contents it is very similar to Sattu, the Bihari flour made with a combination of dals and cereals. The star ingredient of both Metkut and Sattu is Chana dal, which is first dry roasted, cooled and then blended into fine powder. But due to the difference in other ingredients, the flavour varies. The ingredients are also contingent to the local preferences and availability. Moreover, Sattu is used as a flour, whereas it is hard to find chapatis made with Metkut.
Metkut Bhaat, or Metkut rice, is made by combining a few spoons of Metkut, rice and ghee, and that’s it. That is all you require for making this comfort food. It is savoury, light on the stomach and just so irresistible. Wondering how to make Metkut at home? Try this easy-peasy recipe by celebrity chef and cookbook author, Roopa Nabar. Like Sattu, you can even store Metkut in air-tight containers for a few days.
Preparation time: 10-15 hours
Cooking time: 15-20 minutes
Serves: 4
Ingredients:
- ½ cup split Bengal gram (chana dal)
- ¼ cup rice
- 3 tbsp split skinless black gram (dhuli urad dal)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
Method:
- Dry-roast split Bengal gram, rice, split skinless black gram, coriander seeds and cumin seeds individually till they turn fragrant. Allow it to cool slightly.
- Transfer the roasted mixture to a blender jar, add the red chilli powder and turmeric powder and grind to fine powder. Store in an airtight container and use as required.
- Try this recipe soon and let us know how you liked this Maharashtrian marvel.
