There are days when I feel lost at deciding a menu either for lunch or dinner, I am sure every one faces this problem sometime. On such days there are a few dishes which are my saviors. I prefer one pot meals so that I cook fast and have a filling meal. One such pot meal which has been my childhood favorite is Mutkule a traditional Maharashtrian recipe. It is also called Dive or Varanatali Phala/ fruits in the daal. The daal made here is the traditional ambat-goda varan (sweet-sour) daal. This daal has an amazing taste and is a regular at Maharashtrian homes. Amsul/Kokam is used to impart the tanginess and a hint of jaggery for the sweetness. It is the dried part of the fruit that is used in the curries. To read more about Kokam, check here.
I remember at my Mom’s place this was a favorite amongst me, brother and mom. Dad never liked it, so we used to wait that he goes on a tour so that Mom could make this and we three could relish eating it. Gladly now my family also loves eating this, so I can relish it more frequently.
This particular preparation is my kind of meal, it’s quick to make, healthy, filling and very tasty. One can enjoy the health benefits of lentils and wheat together. I can say I enjoy cooking this hassle free stuff. It’s a hearty meal to be enjoyed with some ghee on top and some pickle to tickle the taste buds.
3 cups of cooked Toor daal/ Pigeon Pea
3 cups whole wheat flour
about 5 tbsp oil for shortening
3 tsp carom seeds/ ajwain
2 onions chopped
5-6 green chilies chopped
1 sprig curry leaves
2 tsp goda masala
2-3 tsp red chili pwd
1/2 tsp turmeric
a pinch of strong asafetida
2 tbsp crushed jaggery
salt to taste
3 tbsp oil for cooking
2 tsp mustard seeds
To the wheat flour add carom seeds, salt to taste and oil for shortening, using water knead a tight dough. I add more carom as it’s good digestive and it does impart a nice flavor to the dough.
There are two ways to make the Mutkule, firstly by rolling out thick rotis and cutting them (I prefer this as it’s convenient to eat), secondly by breaking small dumpling and pressing them in the fists. I have shown both the methods in the following pics so that it’s convenient to understand.
Cook the lentils along with a pinch of turmeric and asafetida in a pressure cooker till it’s cooked soft. Blend it with a ladle.
Heat oil in a pan and splutter the mustard seeds, add asafetida followed by onions and green chilies and saute them. Put some curry leaves.
Add turmeric and red chili pwd, saute.
Add the cooked dal and mix properly. Adjust the consistency by adding the water.Now add the kokam, salt to taste and the jaggery. Put the goda masala and mix. Also put some chopped cilantro too.
When the lentils come to a boil, tip in the Mutkule one by one. Let the Mutkule cook in the dal. This will take about 10-15 mins.
Once done, serve immediately with a dash of clarified butter on top.
I would surely like to know which dish is your savior when you are undecided what to cook..As for now, do let me know how do you find this preparation which is my family’s favorite.