Description
Metkut is a traditional Maharashtrian spiced powder made by roasting and grinding a blend of lentils (mainly split Bengal gram/Chana Dal) along with rice, various spices, and seeds like cumin, coriander, mustard, and sometimes asafoetida (hing) and turmeric. It has a fine texture and a mildly spicy, aromatic flavor.
Metkut is typically mixed with hot rice and ghee (clarified butter) for a comforting meal. Its fine texture and mildly spiced flavour make it a familiar accompaniment in many Maharashtrian households.
Key Highlights & Benefits
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Lentil and grain blend: Chana dal, toor dal and moong dal are combined with wheat and rice.
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Aromatic spices: Cumin, coriander, mustard, fenugreek, hing, turmeric, cloves, black pepper and dry ginger form part of the listed recipe.
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Fine texture: A mildly spicy, aromatic powder for everyday meals.
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Traditional Maharashtrian accompaniment: Typically enjoyed with hot rice and ghee.
Ingredients & Shelf Life
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Ingredients: Chana dal, toor dal, moong dal, wheat, rice, cumin seeds, coriander seeds, mustard seeds, fenugreek seeds (methi), asafoetida (hing), turmeric powder, cloves, black pepper, salt and dry ginger powder.
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Shelf Life: 3 months from the date of manufacture. Follow the manufacturing and use-by dates printed on your pack; opening does not start a new 3-month period.
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Allergen Information: Contains wheat and mustard. The label states that this product is processed in a facility that also processes wheat, peanut, soybean, mustard, celery, nuts and dry fruits.
Nutritional Information
Serving size: 2 Tbsp (10g). The label states 20 servings per container. Values and percentages below reproduce the supplied label; percentages are its printed % Daily Value, not independently calculated RDA values.
| Nutrient |
Amount per serving |
% Daily Value as printed |
| Calories |
20 |
Not stated |
| Total fat |
0.5g |
1% |
| Saturated fat |
0.35g |
2% |
| Trans fat |
0g |
Not stated |
| Cholesterol |
0mg |
0% |
| Sodium |
0mg |
0% |
Total Carbo
hydrates |
3g |
1% |
| Dietary fibre |
<1g |
3% |
| Total sugars |
0g |
Not stated |
| Includes added sugars |
0g |
0% |
| Protein |
1g |
2% |
The label states that this is not a significant source of vitamin D, calcium, iron and potassium. Its % Daily Value note is based on a 2,000-calorie daily diet. Refer to your pack for the nutrition declaration applicable to your purchase.
Know Your Maker
Asha Jadhav, Our Maker from Satara
At 50, Asha Jadhav balances the responsibilities of her home with running her food-making enterprise in Satara. Alongside caring for her household, she leads work that provides employment to more than 20 women, bringing a shared love of traditional cooking into their everyday livelihoods.
For PIP AGRO, Asha Tai and her team make a varied range of chutneys, festive Diwali faral and several kinds of pickles. Each recipe has its own character, yet there is a familiar thread running through them: the warmth and flavour of food made in an Indian home kitchen.
The Flavours We Grew Up With
What keeps us coming back to her food is the taste. Across such a varied range, her recipes remind us of our grandmothers’ cooking, the traditions of the Indian kitchen and the flavours we grew up with. It is that feeling of home, as much as the individual recipe, that we want to share with you.
A Traditional Recipe, Made with Care
Behind these familiar flavours is Asha Tai’s daily effort, balancing home and work while creating opportunities for other women in Satara. We are proud to bring her food to your table and share the story of the women who make it.
Benefits
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Traditional accompaniment: Enjoy with warm rice and ghee for a familiar Maharashtrian meal.
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Lentil and grain blend: Made with chana dal, toor dal, moong dal, wheat and rice.
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Aromatic seasoning: Cumin, coriander, mustard and the other listed spices bring a mildly spicy flavour.
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Fine texture: Easy to mix into rice or sprinkle over khichdi and curd rice.
Ways to Enjoy
1. With Hot Rice: Metkut is typically mixed with hot steamed rice, ghee, and a little salt.
2. Over Khichdi: It can also be sprinkled over khichdi.
3. With Curd Rice: Sprinkle over curd rice.
4. As a Spice Mix: Use as a spice mix in various dishes.
Storage Info
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Keep Cool and Dry: Store in a cool, dry place.
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Keep Tightly Closed: Keep the container tightly sealed after every use.
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Use a Dry Spoon: Use a dry spoon to scoop out Metkut to maintain freshness.
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Avoid Direct Sunlight: Keep away from direct sunlight, as directed on the label.
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Follow the Pack Dates: 3 months from the date of manufacture. Follow the manufacturing and use-by dates printed on your pack; opening does not start a new 3-month period.
