A flavorful combination of roasted lentils, grains and spices. Meth refers to dried Methi or fenugreek seeds and the word Koot means to grind or powder. A classic from the state of Maharashtra where many signature dishes contain a nutritious combination of lentils, nuts, seeds and grains. Every home has their own recipe. This was my grand aunts version from Pune.

Traditionally stirred into mashed, boiled white rice with hot ghee. It is also eaten with flatbreads in the same way pita is eaten with Dukkah. It can also be stirred into yogurt to make a tasty dip. I also toss a teaspoonful into boiled lentils to add flavor. its also great with roasted vegetables and mashed eggplant. In colder climates it can be stored at room temperature for several months in an airtight jar. I keep mine refrigerated in humid weather.

Ingredients

½ cup raw, milled wheat grains

½ cup raw short or medium-grained rice, washed and completely dried
2 tsp husked, split Bengal gram or chana dal

2 tsp husked, split moong beans or moong dal

2 tsp husked, split pigeon peas or toover/arhar dal

2 tsp husked, split black gram or urad dal

1 tsp white sesame seeds

2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fenugreek seeds

½ tsp turmeric powder
¼ tsp white pepper powder
6 dried red Byadgi or Kashmiri chillies, stalks and seeds removed
1 tbsp vegetable oil

½ tsp mustard seeds
¼ tsp asafoetida powder
2 tsp salt
1 tsp sugar

 

Method

Roast the wheat and rice grains in a dry skillet on medium heat for about 6-8 minutes, till golden. Set aside to cool.

Add the dals to the skillet and roast them on medium heat for 6-8 minutes, golden. Set aside to cool.

Add the remaining ingredients, except the oil, mustard seeds, asafoetida powder, salt and sugar to the same skillet and roast them on medium heat, till fragrant and golden. Set aside to cool.

Grind the cooled grains to a fine powder. Add the dals and grind again to a smooth powder.

Add the remaining roasted ingredients and grind once more to a smooth powder.

Put the oil in a small pan on medium heat. When hot, sauté the mustard seeds and asafoetida powder for about 30 seconds.

Cool and add the contents of the pan to the powdered mix with the salt and sugar and grind again.

Taste for salt. The mixture must be slightly salty as it is eaten with plain, unsalted boiled rice.

Store in a clean, dry airtight container. Refrigerate for up to 1 month.