Muthia
In a bowl add all the ingredients for muthia apart from milk and mix well. Add 1 tablespoon of milk at a time and make a soft dough. Make around 30 small balls and deep fry until golden brown. Set aside.

In a pan add a pinch of salt, water and 1/8 teaspoon of turmeric and boil the pigeon peas.
In another pan boil peas until soft and tender. Remove both peas from water and set aside.

On medium heat, add oil and cumin seeds in a pan. Once it starts fluttering add asafoetida and puréed spinach and stir. Cover and let it cook on low to medium heat for 5 to 6 minutes. Add in salt, turmeric, garam masala, lemon juice and 1 teaspoon sugar if preferred.

Mix well and add the peas and pigeon peas. Add in 1/4 cup of water and mix well. Finally add the fried muthia and cover and cook for 5 minutes on low heat.
Transfer in a serving bowl and enjoy with roti, naan or on its own.