The Healthy-n-Hearty Metkut!

What Indians have done with combinations of the humble rice and dal is astonishing to say the least. From classic rice and dal combinations, to khichdis, to idlis to dosas and crepes, to dhoklas and haandvas, to laadoos and desserts, rice and some dal is all that is probably needed to keep a kitchen running for months on end. Whenever I read about 'warm and hearty lentil soups' that are so popular on vegan food websites as Indian/South Asian recipes I wonder if the writers even know what lentils are capable of!

Metkut (मेतकुट) is a humble but very delectable multipurpose condiment coming from coastal Maharashtra that works superbly as a satiating and nutritive companion for plain rice, or as a chutney mixed with dahi, or as a bread spread with butter or ghee. Made from dals, rice and some optional spices (which add to the subtleties of taste as well as the nutritive profile of the condiment), the recipe is an easy one to execute in the modern kitchen - collect the ingredients, roast them in the kadhai or oven, and grind them fine. It stays fresh on shelf in an airtight jar for a couple of months.

Who says condiments are sugary, salty, preservativey and unhealthy?