A soothing and creamy South Indian comfort food made with soft-cooked rice, yogurt, and a simple tempering of spices. Perfect for a light lunch or to cool down on a hot day, it's ready in minutes if you have leftover rice.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
403cal
11gprotein
62gcarbs
12g
Ingredients
1.5 cup Sona Masuri Rice (Or any short-grain white rice)
4 cup Water (For cooking the rice)
2 cup Curd (Thick, fresh, and preferably not sour)
0.5 cup Milk (Boiled and cooled to room temperature)
Metkut is a traditional Maharashtrian spice blend made from roasted lentils, grains, and mild spices. This aromatic, nutty powder is a beloved comfort food, typically mixed with hot steamed rice and a dollop of ghee for a simple, wholesome, and incredibly satisfying meal.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Creamy, gut-friendly Dahi Bhaat with tangy pickle – the ultimate comfort food for a happy tummy!
This maharashtrian dish is perfect for dinner. With 577.55 calories and 16.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 whole Dried Red Chilli (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
1 inch Ginger (Finely grated or minced)
1 whole Green Chilli (Finely chopped, optional)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the rice until it is very soft and slightly mushy. In a pressure cooker, combine 1.5 cups of rice with 4 cups of water and cook for 4-5 whistles on medium heat. If using a pot, cook for 15-20 minutes until the grains are tender and easily mashable.
2
Transfer the cooked rice to a large mixing bowl and allow it to cool down until it's just warm to the touch. Using the back of a ladle or a potato masher, gently mash the rice to break down the grains. This step is crucial for achieving a creamy texture.
3
Whisk the curd until smooth. Add the whisked curd, milk, and salt to the mashed rice. Mix thoroughly until everything is well combined into a smooth, creamy consistency. Set aside.
4
Prepare the tempering (tadka). Heat ghee in a small pan over medium heat. Add the mustard seeds and wait for them to splutter completely.
5
Once the mustard seeds splutter, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown. Then, add the broken dried red chilies, curry leaves, and optional green chili. Sauté for 30 seconds until the leaves are crisp.
6
Finally, add the grated ginger and hing to the pan. Sauté for another 20-30 seconds until fragrant, then immediately turn off the heat.
7
Pour the hot tempering over the curd rice mixture. Mix well to ensure the flavors are evenly distributed.
8
Garnish with freshly chopped coriander leaves. Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing meal. It pairs wonderfully with pickle and papad.
94cal
5gprotein
16gcarbs
1gfat
Ingredients
1 cup Chana Dal
0.5 cup Urad Dal (split and skinned)
0.25 cup Moong Dal (split and skinned)
0.25 cup Short-Grain Rice (Sona Masuri or Ambemohar recommended)
2 tbsp Coriander Seeds
1 tbsp Cumin Seeds
1 tsp Mustard Seeds
3 pcs Dried Red Chilies (adjust to your spice preference)
1 tsp Turmeric Powder
0.5 tsp Hing (asafoetida, use gluten-free if needed)
1.5 tsp Salt
Instructions
1
Dry Roast Lentils and Rice
Heat a heavy-bottomed pan or kadai over a low-medium flame. No oil is needed.
Add the chana dal and dry roast, stirring continuously for 6-8 minutes until it turns a light golden brown and emits a nutty aroma. Transfer to a large plate or tray to cool.
In the same pan, roast the urad dal for 4-5 minutes until it becomes fragrant and pale golden. Add it to the plate with the chana dal.
Next, roast the moong dal for 3-4 minutes. It roasts quickly, so watch for a subtle change in color and a pleasant aroma. Transfer to the plate.
Finally, roast the rice for 2-3 minutes until the grains puff up slightly and turn opaque white. Add it to the plate with the dals.
2
Dry Roast the Spices
Reduce the flame to low. Add the coriander seeds, cumin seeds, and mustard seeds to the pan.
Roast for 1-2 minutes, stirring constantly, until the spices are fragrant and the mustard seeds begin to pop. Be careful not to burn them.
Add the dried red chilies and roast for another 30-45 seconds until they are crisp.
Turn off the heat and transfer the roasted spices to the plate with the lentils and rice.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Spread all the roasted ingredients evenly on the plate.
Allow the mixture to cool down completely to room temperature. This step is crucial and takes about 20-30 minutes. Grinding a warm mixture will introduce moisture, reducing the shelf life and creating a clumpy powder.
4
Grind to a Fine Powder
Once completely cooled, transfer the entire mixture to a high-powered blender or a spice grinder. You may need to do this in batches.
Add the turmeric powder, hing, and salt to the grinder.
Grind the mixture in short pulses to avoid overheating the grinder, until you get a fine, smooth powder.
For an extra-fine, silky texture, you can sift the powder through a fine-mesh sieve.
5
Cool and Store
Spread the freshly ground Metkut powder on the plate again and let it cool for another 10-15 minutes to release any residual heat from the grinding process.
Transfer the completely cooled powder into a clean, dry, and airtight glass jar.
Store at room temperature in a cool, dark place. It will stay fresh for up to 3 months.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
