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Dana Muthia Nu Shaak is a traditional Gujarati dish that combines fresh tuvar dana (pigeon peas) and fenugreek dumplings cooked with a special masala. This flavorful dish is often prepared during the winter season when pigeon peas are readily available in the market. Typically, methi muthia is either fried or steamed separately for the sabji. However, in this recipe, I simplify the process by cooking the muthia and tuvar dana together in one pot, making it extremely simple and requiring minimal time to prepare the sabji. It serves as an ideal side dish with bajra rotla or roti. This winter, treat yourself to this delightful village-style dish and relish its mouthwatering flavors with friends and family!
The key to making tasty dana muthia nu shaak at home are
- Firstly, I made sabji with fresh green tuvar (pigeon peas), but the same recipe can be prepared using dry tuvar. You may have to soak dry tuvar overnight before using it, though. Personally, I feel green tuvar is much easier with less hassle.
- Secondly, I cooked tuvar na dana and methi muthia together in boiling water. This method is quick and requires less time to cook the sabzi. Alternatively, you can fry the methi muthia or steam it separately using a steamer.
- Lastly, the dana muthia shaak tastes great when served spicy and hot, accompanied by bajra rotla and masala chaas.
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Dana muthia nu shaak recipe | dana muthiya nu shaak | Gujarati dana muthia sabji
Ingredients
For green paste
- 3-4 spicy green chilli
- 1 inch ginger
- ½ cup green garlic
- ½ cup coriander leaves
For methi muthia
- 1 cup chopped methi leaves
- 1 cup besan
- 1 tsp green paste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- 1 tsp sugar
- 1/8 tsp baking soda
- 1 tsp lemon juice
- 1 tbsp oil
- 1-2 tbsp water
For boiling dana and muthiya
- 1 tbsp oil
- ½ tsp turmeric powder
- 2 cup or 350 grm fresh tuvar dana
- Salt to taste
- 3 cup water
- Prepared methi muthia
For dana muthia nu shaak
- 4 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- Pinch of hing
- Prepared green masala
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp sugar
- ½ tsp sabzi masala
- 1 tbsp undhiyu masala
- ½ cup tomato puree
- Salt to taste
- ½ cup hot water or as required
- Some coriander leaves
Instructions
- In a mixing jar, combine 3-4 green chilies, 1-inch piece of ginger, ½ cup of green garlic, and ½ cup of coriander leaves. Grind into a coarse paste without adding water. Set it aside.
- Next, in a mixing bowl, combine 1 cup of chopped methi leaves, 1 cup of besan, 1 tsp of the prepared green paste, ¼ tsp of turmeric powder, ½ tsp of red chili powder, salt to taste, 1 tsp of sugar, 1/8 tsp of baking soda, 1 tsp of lemon juice, and 1 tbsp of oil. Mix thoroughly.
- Add 1-2 tbsp of water to bind the muthiya dough. Shape the dough into small-sized muthiya and set them aside.
- In a pan, heat 1 tbsp of oil, add ½ tsp of turmeric powder, and mix. Add 2 cups of tuvar dana and salt, mixing well. Pour in 3 cups of water and bring it to a boil.
- Add the prepared muthiya into the boiling water. Cover and cook the dana and muthiya on medium-high flame for 8 minutes.
- Meanwhile, in another pan, heat 4 tbsp of oil. Add 1 tsp of cumin seeds, ½ tsp of mustard seeds, and a pinch of hing. Sauté for a bit, then add the prepared green masala paste and sauté.
- Reduce the flame, add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, 1 tsp of sugar, ½ tsp of sabzi masala, and 1 tbsp of undhiyu masala. Add ¼ cup of hot water and sauté the masala.
- Next, add ½ cup of tomato puree and salt. Sauté until the oil separates from the sides.
- Once the tuvar dana and muthiya have cooked for 8 minutes, add both into the sabzi gravy and mix well. Add an additional ½ cup of hot water. Stir and cook the sabzi for 5-7 minutes on low flame.
- Your Dana Muthiya Nu Shaak is now ready. Garnish with coriander leaves and serve it with bajra rotla and masala chaas.
Notes
- Green paste enhances the flavor of sabzi.
- You can use dry garlic cloves instead of green garlic.
- Add very little water while binding muthiya dough.
- If the muthiya dough is soft, add 1-2 tbsp of besan to make it perfect.
- Add muthiya into boiling water so that it holds its shape.
- Boil on high flame for 8 minutes.
- Kitchen king masala and undhiyu masala enhance the flavor of sabzi; you can use garam masala instead of them.
- Cover and cook the sabzi for 5-7 minutes so that the gravy flavor absorbs into the muthiya and dana.
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