Metkut Powder

Metkut is a traditional Maharashtrian recipe. This is a perfect side dish especially when you are unwell or weak to be consumed with rice and ghee.

The ingredients are similar to that of Pud Chutney except few variations.

INGREDIENTS :

Dals:

1 cup Chana dal (Split chickpeas)

3/4 cup Urad Dal (Black Gram)

1/2 Cup Moong Dal (Yellow Lentils)

1/4 cup Tuvar Dal/split pigeon peas
1/2 cup Wheat (gehu)
1/2 Cup Rice (raw)

For Masala:

5-6 Methi Dana ( Fenugreek Seeds)

1/2 cup Dhania seeds (Coriander seeds)

1/2 cup Jeera seeds (Cumin Seeds)

5-6 Black Pepper 

5-6 Red Chillies

6-7 curry leaves

1 large Haldi stick (Halkund)

Salt for taste

1 tbsp LG Hing
1 small piece sunth

Recipe:

1. In a frying pan or kadai on medium low heat, dry roast chana dal until its aromatic and light red in color. Do not brown . Transfer it to a plate and allow to cool.
2. In the same frying pan similarly dry roast , urad dal, Moong dal, tuvar dal, Gehu, Rice separately till they are aromatic and light red in color. Transfer them to a plate and allow to cool. Keep all the dals separate.
3. Add a teaspoon of oil to the frying pan, on low flame roast the remaining masala ingredients (Methi dana, dhania seeds, jeera seeds, black pepper, red chillies, Sunth one after the other) separately till they turn crispy brown. - Note: Dont mix all at once and roast, roast them separately. 
4. Mix all the roasted Dals and Masala together and blend them in a mixer / grinder. Make a fine crushed powder.
5. That's it, tasty Metkut chutney powder bursting with flavors is ready.Store it in air tight containers and use when required.Tastes best upto 6 months.

NOTES

1. Always store chutney powder in airtight container. See to it that water or moisture does not enter the container. Else they will. If stored properly, they stay best upto 6 months. 
2. Roasting and grinding each dal separately is very important.Also roast them uniformly and well so that they chutney pudi tastes good and lasts longer.
3. Roasting of masala ingredients seperately is very important as each one leaves its own blend of taste.

@Manali' s Recipe