How to make Methkut - Methkut is had as an accompaniment. It tastes good when mixed with steam rice and with a dollop of ghee.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal Gram, Split Black Gram Skinless

Cuisine : Indian

Course : Powders

Methkut Recipe Card

Methkut
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Powders recipes like Chana Masala, Samandhi Podi, Chholay Masala, Rasam Powder.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methkut Recipe

  • Split Bengal Gram 100 grams

  • Split Black Gram Skinless 50 grams

  • rice 25 grams

  • Wheat 10 grams

  • Cumin seeds 10 grams

  • Whole dry red chilli 4

  • Coriander seeds 10 grams

  • Asafoetida 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Dry ginger powder (soonth) 1 teaspoon

  • Nutmeg powder a pinch

  • Salt to taste

Method

Step 1

Take a pan and dry roast chana dal, urad dal, rice, wheat, cumin seeds, whole red chillies, coriander seeds separately.

Step 2

Cool and mix together. Grind to a powder. Add asafoetida, turmeric powder, dry ginger powder, nutmeg powder and a pinch of salt.

Step 3

Mix thoroughly. It can be served as an accompaniment with meals.