काळया मिरीचे मशरूम पेपर मसाला, मेतकूट

Ingredients

• 2 cups Ground Black Corn Flour (finely ground, dark-colored corn flour)
• 1 teaspoon Coriander Seeds (whole, lightly toasted)
• 1 teaspoon Fenugreek Seeds (whole, optional for authentic flavor)
• 1.5 teaspoons Cumin Seeds (whole)
• 0.5 teaspoon Mustard Seeds (yellow, whole)
• 4 pods Green Cardamom Pods (lightly crushed)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 0.5 cup Puffed Bengal Chickpeas (Bohra) (lightly roasted, adds texture)
• 0.25 teaspoon Dried Ginger Powder (Asafoetida) (use sparingly; strong aroma)
• 1 cup Rice (medium grain, rinsed)
• 0.5 cup Bengal Chickpeas (soaked overnight, drained)
• 0.5 cup Yellow Lentils (Moong Dal) (rinsed)
• 0.5 cup Black Lentils (Urad Dal) (washed and sun‑dried)
• 0.5 teaspoon Turmeric Powder (ground)
• to taste Salt
• 0.5 cup Maharashtra Lentils (Masoor Dal) (red lentils, rinsed)
• 1 teaspoon Mixed Spice Powder (Mettikoot) (traditional blend; can substitute garam masala)
• 2 tablespoons Ghee (Clarified Butter) (unsalted, melted)
• 1 cup Small Fresh Corn Kernels (fresh or frozen, thawed)
• 200 grams Mushrooms (sliced; any variety)
• 4 stalks Green Onions (Scallions) (chopped, white and green parts separated)
• 2 tablespoons Vegetable Oil (for sautéing)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 Green Chili (sliced; adjust heat)
• 1 medium Onion (finely chopped)
• 1 teaspoon Garam Masala (store‑bought)
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 4 cups Water (filtered)
• 0.25 cup Fresh Cream (adds silkiness at the end)
• 1 teaspoon Mushroom Powder (dried mushroom flavor enhancer)

Instructions

1. Prepare Legumes

   Rinse the Bengal chickpeas, yellow lentils, black lentils, and red lentils. Soak the chickpeas overnight; the other lentils need only a quick rinse.

   Time: PT15M

2. Toast Whole Spices

   In a dry skillet over medium heat, toast coriander seeds, fenugreek seeds, cumin seeds, mustard seeds, and crushed cardamom pods for 1‑2 minutes until fragrant. Transfer to a mortar and grind coarsely.

   Time: PT5M

3. Sauté Aromatics

   Heat vegetable oil and 1 tbsp ghee in the large pot. Add mustard seeds; when they pop, add cumin seeds, fenugreek seeds, and the minced garlic. Sauté 30 seconds, then add ginger‑garlic paste, chopped onion, and sliced green chili. Cook until the onion turns translucent, about 4 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Ground Spices

   Stir in turmeric, red chili powder, coriander powder, cumin powder, and the freshly ground whole‑spice mixture. Cook for another 1 minute to bloom the spices.

   Time: PT1M

   Temperature: Medium heat

5. Incorporate Legumes and Corn Flour

   Add the soaked chickpeas, all lentils, rice, and ground black corn flour to the pot. Stir well to coat the grains and legumes with the spice base.

   Time: PT3M

6. Add Liquid and Simmer

   Pour in 4 cups of water (or vegetable broth). Bring to a rolling boil, then reduce to a gentle simmer. Cover and cook for 45 minutes, stirring occasionally, until the lentils and chickpeas are tender.

   Time: PT45M

   Temperature: Simmer

7. Sauté Mushrooms Separately

   While the stew simmers, heat the remaining 1 tbsp ghee in a skillet over medium‑high heat. Add sliced mushrooms and a pinch of salt; sauté until they release moisture and turn golden, about 6 minutes.

   Time: PT6M

   Temperature: Medium‑high heat

8. Combine Mushrooms and Finish

   Add the sautéed mushrooms, fresh corn kernels, and chopped green onion whites to the pot. Stir in mushroom powder, the remaining ¼ cup fresh cream, and adjust salt to taste. Simmer uncovered for 5 more minutes.

   Time: PT5M

   Temperature: Low heat

9. Garnish and Serve

   Turn off the heat. Sprinkle the green parts of the chopped scallions over the stew. Serve hot with a side of naan or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

10 g