Wash and chop valor papdi (flat beans), then set it aside.

In a mixing jar, combine 3-4 green chilies, a 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 pressure cooker, heat 2 tbsp of oil. Add ¼ tsp of turmeric powder, ¼ tsp ajwain, a pinch of hing, and mix. Add chopped valor papdi, green pigeon peas (tuvar dana), green peas, and salt. Mix well and sauté for 2 minutes. Then, add 1.5 cups of water and bring it to a boil.

Add the prepared muthiya into the boiling water. Cover and pressure cook valor papdi and muthiya on medium-high flame for 2 whistles. Do not cook on low flame.

Meanwhile, in another pan, heat 4 tbsp of oil. Add 1 tsp of cumin seeds, ½ tsp of mustard seeds, a pinch of hing, 1 bay leaf, and 2 dry red chilies. Sauté briefly, 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 ¾ cup of tomato puree and salt. Sauté until the oil separates from the sides.

After the 2 whistle-cooked valor and muthiya, add both to 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 valor Muthiya Nu Shaak is now ready. Garnish with coriander leaves and serve it with puri or chapati.