This recipe is famous in South Gujarat and mostly made during wedding season.

Dhana Muthiya Nu Shaak

#myrecipe
By MF MADHAVIS FOOD

Jan, 15th

4

Servings
6 persons
Cook Time
30 minutes
Ingredients
22 - 24

Ingredients

  • Oil 1/4 cup + for muthiya + 1/2 tbsp
  • Carom seeds 1/2 tsp + 1/4 tsp
  • Hing 1/4 tsp +1/4 tsp+1/4 tsp
  • Dry red chili 2
  • Surti papdi dhana 1 cup
  • Tuver dhana 1 cup
  • Salt to taste
  • Turmeric powder 1/4 tsp
  • Water 1-1/2 cups
  • Besan 3/4 cup
  • Wheat flour 3/4 cup
  • Sugar 1-1/2 tbsp
  • Ginger Chilli paste 1/2 tbsp + 2 tbsp
  • Fresh fenugreek leaves 1 cup
  • Fresh coriander 1/2 cup + 1/4 cup
  • Fresh green garlic 1/4 cup + 1/4 cup
  • Baking soda pinch
  • Lemon juice 1/2 +1/2
  • Crushed garlic 1 tbsp
  • Spinach puree 1/2 cup
  • Coriander cumin powder 1/2 tbsp
  • Sugar 1 tbsp
  • Desiccated coconut 3 tbsp
  • White sesame seeds 2 tbsp

Instructions

  • For tadka In pressure cooker add Oil, carom seeds, hing, dry red chili, both dhana, salt, turmeric and water. Cook for 2 whistles and take care dhana is soft whole in shape.
  • For muthiya Take big mixing bowl add both the flour and rub the oil in it.
  • Now add hing, carom seeds, salt, sugar, ginger Chilli paste, fenugreek leaves, fresh coriander, green garlic, baking soda and lemon juice. Now mix it well and make a dough add water only if needed
  • Make small balls from it and steam in the steamer by greasing the plate with oil for 10-15 minutes.
  • For Shaak In pan heat the oil add hing, crushed garlic, ginger Chilli paste and spinach puree and saute for 2-3 minutes
  • Now add boiled beans in it, along with coriander cumin powder, sugar, salt, desiccated coconut and white sesame seeds. Add to adjust the consistency and cook for 2-3 minutes
  • Now add muthiya in it and cook for 2-3 minutes and at last add lemon juice.
  • Serve it hot with roti and garnish with coriander and green garlic

Notes/Tips

Muthiya can be dip fry