- – 1) 2 bowl chana dal,
- – 2) 1 bowl urad dal,
- – 3) ½ bowl rice,
- – 4) ¼ bowl wheat,
- – 5) ¼ bowl red mustard seeds,
- – 6) 2 teaspoon cumin seeds,
- – 7) 2 teaspoon coriander seeds,
- – 8) 1 teaspoon black pepper,
- – 9) 3 to 4 red chilies,
- – 10) 2 inches dry ginger,
- – 11) 1 turmeric root,
- – 12) ½ nutmeg,
- – 13) Piece of asafoetida (of size of a tamarind seed. Yes this is how it used to be described.)
- – 1) All the grains are to be dry roasted separately. The dals are to be roasted till the turn pink. Rice till the turn opaque. Wheat, till it puffs up. Mustard seeds, till they get white.
- – 2) Cumin, coriander and pepper corns are to be roasted but care should be taken, not to burn them.
- – 3) The ginger root, turmeric root, red chilies and asafoetida are to be broken into small pieces and to be roasted along with other grains.
- – 4) When each ingredient is roasted, it is to be removed on kitchen towel and to be covered with another one, till all ingredients are roasted.
- – 5) After they are done and slightly cooled, they are to be ground in fine powder and stored in air tight container.
There are various ways to use it. The traditional breakfast in konkan comprises of soft cooked rice, with salt, ghee and MetkooT.
The dip to go with any meals is made by mixing salt, red chili powder and curd.
Finely chopped onion, salt, chili powder and oil can be added to make another version of this dip.
The MetkooT can be spread on hot bhakari with salt and ghee and it can be even on toast butter.