Metkut
A fragrant Maharashtrian spiced lentil powder made by roasting dals, rice, and warm spices until nutty, then grinding them fine. It is lovely sprinkled over hot rice with ghee or mixed into soft vegetables for a quick, comforting meal.
For 8 servings
- prep
Measure and sort the ingredients.
Keep the lentils, rice, and whole spices in separate small bowls so they can be roasted evenly. Break the dried red chili into smaller pieces for easier grinding.
- roast · ~15 min
Roast the lentils and rice.
1.Heat a heavy pan over low heat.2.Add chana dal and roast until lightly golden and nutty, about 3 to 4 minutes.3.Roast toor dal, urad dal, moong dal, and rice one by one until crisp and fragrant, 2 to 3 minutes each.4.Transfer each roasted ingredient to a plate and cool completely.TIPKeep the heat low and stir often so the dals roast evenly without turning bitter. - roast · ~2 min
Roast the spices.
1.Add coriander seeds and cumin seeds to the same pan and roast until aromatic, about 1 minute.2.Add black peppercorns and dried red chili and roast briefly for 30 to 40 seconds.3.Add turmeric powder and asafoetida for a few seconds, then switch off the heat.4.Move everything to the plate and let it cool fully. - mix
Grind the metkut.
Add the cooled roasted lentils, rice, spices, and salt to a spice grinder or mixer jar. Grind to a fine powder, pausing once or twice so the mixture does not heat up too much.
- rest · ~5 min
Cool the powder before storing.
Spread the metkut on a plate for a few minutes if it feels warm from grinding. Once fully cool, store it in a clean dry jar.
- serve
Serve with hot rice and ghee.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast each dal separately, since chana and toor take longer than urad and moong to turn crisp.
- 2Cool every roasted ingredient completely before grinding, or the metkut can turn slightly pasty instead of powdery.
- 3Stop roasting the chili and pepper as soon as they smell sharp; over-roasting makes the blend bitter.
- 4Pulse the grinder in short bursts so the warm spices stay fragrant and the powder does not clump from heat.
- 5If you want a silkier metkut for rice and ghee, sieve the powder once after grinding and regrind the coarse bits.
- 6Always use a dry spoon and jar, because even a little moisture will shorten the shelf life of this roasted powder.
- 7Mix metkut into hot soft rice with ghee just before eating, so the aroma blooms instead of going flat.
Adapt it for your goals.
Milder
Reduce or skip the dried red chili and keep the pepper light for a gentler metkut that suits children or sensitive palates.
spicierSpicier
Add an extra dried red chili or a few more peppercorns if you want a warmer, sharper powder for rice and ghee.
no hingNo-hing
Omit asafoetida if needed; the metkut will still be fragrant, though slightly less savory and rounded.
coarser grindCoarser-grind
Grind slightly coarse instead of very fine if you prefer more texture when sprinkling it over mashed vegetables or bhat.
Why this is on our healthy list.
Plant Protein from Mixed Dals
Chana dal, toor dal, urad dal, and moong dal make this seasoning more nourishing than a spice-only powder and add satisfying plant protein.
Digestive Spices
Cumin, coriander, black pepper, and asafoetida are traditional spices often used to make lentil-based foods feel lighter and more aromatic.
Low in Added Fat
The powder itself is dry-roasted rather than fried, so it delivers strong flavor without needing oil in the preparation.
Frequently asked questions
If fully cooled and stored in a clean, airtight jar away from moisture, it usually keeps well for several weeks at room temperature.
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