Today, I am sharing the recipe for Methkut, a versatile spice powder from Maharashtra that can be savoured with plain rice and ghee as a complete meal, or then used to spice up vegetables, Ukad and the like.
I first made Methkut several months ago when I needed it for Kolhapuri Bhadang, but forgot to take pictures and write about it. I made a large batch this weekend because I wanted needed it for another batch of Bhadang and for a couple of other dishes that I am planning to make.
There are as many recipes for Methkut as there are regions in Maharashtra. I made one version and plan to try the recipes for other versions of Bhadang soon.
- This post has been updated since it was first posted with some very valuable tips from Meghana Deshmukh. She told me to grind into a very fine powder and about this process called vastragaal karane in Marathi, which essentially means to use a cloth to sieve the Methkut to get a fine powder. I did as she recommended and the result was a Methkut powder that was much richer in flavour and greater in volume.
Meghana has also generously shared her mother’s handwritten recipe for Methkut with me and this I cherish the most. I will soon try Meghana’s heirloom recipe as well. 🙂
Thank you, Meghana, and look forward to learning more from you.
How to Make Methkut | A Versatile Spice Powder from Maharashtra
Methkut is a wonderful powder made with roasted lentils and spices. You will find Maharashtrians waxing eloquent over Methkut mixed with rice and ghee, the ultimate comfort food. 🙂 Do try it and you will know why!
- 1/2 Cup Chana Dal
- 1/4 Cup Udad Dal
- 2 tbsp Rice
- 1/2 tsp Mustard Seeds
- 3/4 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Pepper
- 2-3 Red Chillies
- 1/3 tsp Turmeric Powder
- 1/3 tsp Hing, Asafoetida
- 1/3 tsp Soonth, Dry Ginger Powder
- 1/3 tsp Nutmeg Powder
- 2 Pods Green Cardamom
Over medium flame, heat a kadai (iron, preferable).
Dry roast each of the ingredients listed under to be roasted separately. Roast over medium heat to extract maximum flavour. Stir constantly for even roasting.
Set aside the roasted ingredients in a plate to cool.
Add the nutmeg, turmeric, dry ginger, asafoetida, and cardamom seeds to the dry roasted ingredients.
Grind to a fine powder.
Use a fine mesh and sieve the Methkut powder.
Grind the coarse bits again. Repeat the sieve-and-grind process, if required.
Store Methkut in an air-tight bottle.
There are versions of Metkut that use cloves and cinnamon. I will try those soon. 🙂
Step-by-Step Method to Make Methkut
- Over medium flame, heat a kadhai.
- Add the chana dal and roast till the dal becomes light brown in colour.
- Remove the chana dal into a plate.
- Add udad dal to the kadhai and and roast till the dal turns light brown in colour.
- Add the roasted udad dal to the chana dal.
- Add the rice to the kadhai and roast till it becomes opaque.
- Add the roasted rice to the roasted dals.
- Add the coriander seeds to the kadhai and roast till they start to change colour.
- Add the roasted coriander seeds to the roasted dals and rice.
- Add the cumin seeds to the kadhai and roast till they start to change colour.
- Add the roasted cumin seeds to the plate containing roasted dals and rice.
- Add the mustard seeds to the kadhai and roast till they start to pop.
- Add the mustard seeds to the roasted dals and rice.
- Add the fenugreek seeds to the kadhai and roast till they start to brown.
- Add the browned fenugreek seeds to the roasted dals, rice, and spices.
- Add the red chillies to the kadhai and roast for a few seconds till it starts to change colour.
- Add the chillies to the roasted dals and spices.
- To the roasted dals and spices, add the unroasted pepper, turmeric, asafoetida, nutmeg powder, dry ginger powder, and cardamom seeds.
- Let the mix cool to room temperature.
- Grind to a fine powder.
- Using the finest sieve you can find, sieve the Methkut to separate the coarse bits.
- Grind the coarse bits again to get a fine powder and sieve again.
- Repeat this sieve-and-grind till you eliminate almost all of the coarse bits. I did it thrice and was left with about 1/2 tsp of coarse bits. Your Methukut is now ready.
- Store in a dry, air-tight bottle.