Loading...
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.
For 16 servings
Dry Roast Lentils and Rice
Dry Roast the Spices
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
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.
This maharashtrian recipe takes 30 minutes to prepare and yields 16 servings. At 95.16 calories per serving with 5.32g of protein, it's a beginner-friendly recipe perfect for condiment or side.
Cool the Mixture Completely
Grind to a Fine Powder
Cool and Store
For a more traditional and rustic flavor, add 2 tablespoons of whole wheat grains (gehu) and roast them along with the rice.
Add 1/2 teaspoon of black peppercorns and a small piece of dried ginger (sunth) along with the other spices for a slightly warmer, more pungent flavor profile.
Incorporate 2 tablespoons of oats or jowar (sorghum) for added fiber. Roast them until they are lightly toasted and aromatic.
The combination of chana, urad, and moong dal provides a rich array of amino acids, making it a great protein source for vegetarians and vegans, essential for muscle repair and overall body function.
Lentils and rice are high in fiber, which promotes healthy digestion, helps maintain stable blood sugar levels, prevents constipation, and contributes to a feeling of fullness.
The blend of gentle spices like cumin, coriander, and hing (asafoetida) is known in Ayurveda to support digestion, reduce bloating, and improve overall gut health, making it an ideal food for all ages.
Metkut is a good source of complex carbohydrates from lentils and rice, providing a steady release of energy without a sharp spike in blood sugar levels, keeping you energized for longer.
Metkut is a traditional Maharashtrian dry chutney powder made from a blend of roasted lentils, rice, and mild spices. It's a staple in many households, known for its comforting, aromatic, and nutritious qualities.
The most common way is to mix 1-2 tablespoons of Metkut with hot steamed rice and a spoonful of ghee. It's also served to children or those recovering from illness as it's easy to digest. It can also be sprinkled on yogurt, toast, or upma.
Yes, Metkut is very healthy. It's packed with plant-based protein and dietary fiber from the lentils, which aids digestion and provides sustained energy. It's low in fat and uses gentle, digestive spices, making it gut-friendly.
A 2-tablespoon serving (approximately 27g) of Metkut contains around 95-105 calories, primarily from complex carbohydrates and protein, making it a nutrient-dense condiment.
While the classic recipe uses chana, urad, and moong dal for a balanced flavor and texture, you can experiment. However, omitting one will change the authentic taste. Chana dal provides the base, urad dal gives a slight stickiness, and moong dal adds aroma.
When stored in a clean, dry, airtight container away from direct sunlight and moisture, Metkut stays fresh and aromatic for up to 3 months at room temperature.