Methkoot is traditionally eaten by mixing it into hot rice (bhath) along with a nice spoonful or two of melted thoop (ghee or clarified butter) and a little pinch of salt. Although very simple, this dish is really delicious and full of flavor. I remember as a child eating “methkoot bhath” whenever I was sick or just not feeling well – it’s healthy, nutritious and very easy to digest. It’s also delicious on hot buttered toast for breakfast or even as a snack. We used to always carry a stash of methkoot with us during travel or on picnics since it packs so well. It’s definitely Maharashtrian comfort food for sure.
Now, none of these ingredients are set in stone so please feel free to adjust the recipe according to your personal taste or preference. You could also add some toor dal (arhar dal or split yellow pigeon peas) if you like.
METHKOOT (Maharashtrian Spiced Dry Chutney)
1.5 cups chana dal (split and skinned Bengal gram dal)
1 cup urad dal (split and skinned black gram dal)
½ cup moong dal (split and skinned green moong dal)
¼ cup raw rice
2-3 dried red chilies, to taste
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds (methi)
½ tsp black mustard seeds
6-8 black peppercorns
½ tsp turmeric (haldi)
½ tsp ground ginger powder
¼ tsp asafetida (hing)
In a large heavy bottom skillet on medium heat, dry roast all of the ingredients separately except for the turmeric, ground ginger powder and asafetida. The roasted ingredients should be lightly browned, be careful not to burn them. Set aside until needed.
Using a spice mill or clean coffee grinder, grind all of the toasted ingredients together into a fine powder. Mix in the turmeric, ground ginger and asafetida. Store in an airtight jar for up to 6 months (or longer in the refrigerator).
For a super healthy punch, add a ½ tbsp of flax seeds into the mix! Simple dry roast them & grind into a fine powder along with the other ingredients.
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