A quick and savory Maharashtrian egg curry where hard-boiled eggs are simmered in a flavorful gravy thickened with roasted gram dal. This nutty, mildly spiced dish is a perfect weeknight meal, ready in under 30 minutes and best served with chapati or rice.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving(1 cup curry with 2 hard-boiled eggs)
334cal
17gprotein
19gcarbs
22g
Ingredients
8 pcs Eggs (hard-boiled and peeled)
3 tbsp Roasted Gram Dal (also known as Phutane or Dalia)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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.
About Phutanyacha Anda, Steamed Basmati Rice and Metkut
Flavorful Phutanyacha Anda with Bhaat & Metkut – a protein-packed, soul-satisfying comfort food meal.
This maharashtrian dish is perfect for dinner. With 691.6899999999999 calories and 27.44g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Asafoetida
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Goda Masala (can substitute with garam masala)
1.25 tsp Salt (or to taste)
2 cup Water (for gravy, adjust as needed)
3 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare Eggs and Thickening Agent
Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy flavors. Set aside.
Grind the roasted gram dal (phutane) into a fine powder using a spice grinder or blender.
In a small bowl, whisk the ground dal powder with 1/4 cup of water to form a smooth, lump-free paste.
2
Sauté Aromatics
Heat oil in a kadai or a wide pan over medium heat. Once hot, add the mustard seeds and cumin seeds.
Allow the seeds to splutter for about 30 seconds, then add the asafoetida.
Immediately add the finely chopped onions and slit green chilies. Sauté for 6-7 minutes, stirring occasionally, until the onions are soft and translucent.
Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
3
Build the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with your spatula, until they turn soft and mushy.
Once you see oil separating from the sides of the masala, add the spice powders: turmeric powder, red chili powder, and goda masala.
Stir well and cook the spices for about one minute on low heat.
4
Create and Simmer the Gravy
Reduce the heat to low and pour in the prepared roasted gram dal paste. Stir continuously for 30 seconds to prevent lumps and cook the dal.
Gradually pour in 1.5 to 2 cups of water, stirring as you pour. Add salt and mix everything well.
Bring the gravy to a gentle boil over medium heat, then reduce the heat to low to maintain a simmer.
5
Add Eggs and Finish
Gently slide the slit hard-boiled eggs into the simmering gravy.
Cover the pan and let the curry simmer for 4-5 minutes, allowing the eggs to absorb the flavors.
Turn off the heat. Garnish generously with finely chopped coriander leaves.
Let it rest for 5 minutes before serving.
6
Serve
Serve Phutanyacha Anda hot with fresh chapatis, jowar bhakri, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
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.
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.
