Metkut
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Dry Roast Lentils and Rice
- b.Heat a heavy-bottomed pan or kadai over a low-medium flame. No oil is needed.
- c.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.
- d.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.
- e.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.
- f.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
Step 2
- a.Dry Roast the Spices
- b.Reduce the flame to low. Add the coriander seeds, cumin seeds, and mustard seeds to the pan.
- c.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.
- d.Add the dried red chilies and roast for another 30-45 seconds until they are crisp.
- e.Turn off the heat and transfer the roasted spices to the plate with the lentils and rice.
- 3
Step 3
- a.Cool the Mixture Completely
- b.Spread all the roasted ingredients evenly on the plate.
- c.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
Step 4
- a.Grind to a Fine Powder
- b.Once completely cooled, transfer the entire mixture to a high-powered blender or a spice grinder. You may need to do this in batches.
- c.Add the turmeric powder, hing, and salt to the grinder.
- d.Grind the mixture in short pulses to avoid overheating the grinder, until you get a fine, smooth powder.
- e.For an extra-fine, silky texture, you can sift the powder through a fine-mesh sieve.
- 5
Step 5
- a.Cool and Store
- b.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.
- c.Transfer the completely cooled powder into a clean, dry, and airtight glass jar.
- d.Store at room temperature in a cool, dark place. It will stay fresh for up to 3 months.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting on a low and steady flame is the secret to a flavorful Metkut. Rushing this process can result in a bitter taste.
- 2Do not skip the cooling process before and after grinding. It is essential for achieving a fine powder and ensuring a long shelf life.
- 3Use a heavy-bottomed pan for even heat distribution, which prevents the ingredients from scorching.
- 4The traditional way to enjoy Metkut is by mixing 1-2 tablespoons with hot steamed rice and a teaspoon of pure ghee. It's a perfect meal for a light dinner or when you're feeling under the weather.
Adapt it for your goals.
Ingredient Addition
For a more traditional and rustic flavor, add 2 tablespoons of whole wheat grains (gehu) and roast them along with the rice.
Spice AdjustmentSpice Adjustment
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.
Nutritional BoostNutritional Boost
Incorporate 2 tablespoons of oats or jowar (sorghum) for added fiber. Roast them until they are lightly toasted and aromatic.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
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.
Rich in Dietary Fiber
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.
Aids Digestion
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.
Energy Boosting
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.
Frequently asked questions
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.