Occasionally I love having "garam garam tup meth methkoot bhat". I often use methkoot in the methi raita which is my all-time favourite. Whenever I visit Pune, I make it a point to carry readymade methkoot with me back to Muscat. Recently, I realised that the methkoot jar was almost empty, so I called up aai to share her methkoot recipe which came in very handy.Surely this recipe will be helpful for those who relish methkoot.Thanks aai for the recipe

2 cups bengal gram, split (Chana dal)
1 cup black gram, split (Udid dal)
1/2 cup raw rice
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp mustard seeds
1/2 tbsp fenugreek seeds
1 inch dried turmeric root (called 'halkund' in Marathi)
Or 2 tsp turmeric powder
1 inch dried ginger root or 1 tsp dried ginger powder (soonth)
3-4 dry red chilies or as per the taste
1 tsp asafoetida.

Dry roast each item separately. Chop turmeric root before roasting.

Let cool all the ingredients and grind together into a very fine powder. 
Methkoot is ready. Store in an airtight container. 

1 comment:

  1. Soni, thx for sharing this, My son Parth Loves Metkut bhat, I make it at home as well but I will try this, since it is little diffrent.


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