Dana Muthiya

Name: Dana Muthiya
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup fresh pigeon peas (tuver dana); 1 cup broad beans seeds (valor dana); 1 cup green peas (matar); 1 cup green gram (hara chana); 2 tbsp oil; 1 tsp cumin seeds; Pinch asafoetolida; 2 cup wheat coarse flour; 2 tbsp gram flour; 1 cup finely chopped fenugreek leaves; 2 tbsp oil; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp cumin-coriander powder; 1 tsp sugar; 1 tsp lemon juice; 1/4 tsp cooking soda; to taste Salt; as required Oil for frying muthiya; 200 grams coriander; 3-4 green chillies; 8-9 garlic cloves; 1 lemon

Deepa Rupani @dollopsbydipa

અમદાવાદ

#ws1
#cookpadindia

DANA MUTHIYA

As soon as winter starts, vegetable market is filled with fresh and lush green vegetables and leafy vegetables. Every kitchen is filled with the aroma of various winter delicacies.
Here is one more Gujarati delicacy which is prepared from various fresh green seeds and fried fenugreek dumplings with fresh herb and spices.

#ws1
#cookpadindia

DANA MUTHIYA

Deepa Rupani @dollopsbydipa

અમદાવાદ

#ws1
#cookpadindia

DANA MUTHIYA

#ws1
#cookpadindia

DANA MUTHIYA

Saved

Ingredients

30 minutes

4 people

1 cupfresh pigeon peas (tuver dana)
1 cupbroad beans seeds (valor dana)
1 cupgreen peas (matar)
1 cupgreen gram (hara chana)
2 tbspoil
1 tspcumin seeds
Pinchasafoetolida
For muthiya:
2 cupwheat coarse flour
2 tbspgram flour
1 cupfinely chopped fenugreek leaves
2 tbspoil
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcumin-coriander powder
1 tspsugar
1 tsplemon juice
1/4 tspcooking soda
to tasteSalt
as required Oil for frying muthiya
Grind into paste:
200 gramscoriander
3-4green chillies
8-9garlic cloves
1lemon

Saved

Steps

30 minutes

1

Wash all four seeds, add a little salt and pressure cook them for 3 whistles. Carefully release steam manually and open the lid of cooker immediately.
2

Prepare the green paste by adding all ingredients and lemon juice.
3

Heat oil, add cumin seeds, once they splutter, add asafoetida and green paste and sauté for 2-3 minutes.
4

Further add pressure cooked seeds, salt and turmeric.
5

Add about 1 to 1.5cup of water and cook it for 5-7minutes on low flame.
6

Lastly add fried dumplings and turn off the the heat. Serve immediately.
7

For fenugreek dumplings: mix all ingredients of dumplings and knead medium hard dough. With a greased palm, prepare small, oblong dumplings and deep fry them.
Add muthiyas at the time of serving only else they become soft and soggy.