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.