Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry is a delicacy prepared in winters in Gujarati household. Here the dumplings made with fresh fenugreeek leaves and flour are cooked with the lima beans (surti papdi) along with fresh spices. The curry is delicious and full of flavor with all the fresh winter greens and spices used. It can be enjoyed on its own or can be served with roti, paratha, bhakri, puri or rice. It is vegan.
In India my aunty in law (Daxa Kaki) made this delicious subji. I loved the combination of the dish and enjoyed it everytime she makes. Since she used to make for us in India everytime, I never got the chance to make it in India.
However, after moving to Sydney, I made it my self whenever i craved for the dish. The dish did not came perfect each time. The muthias used to become hard and not remain soft after cooking.
Then one day my friend in Sydney (Kavita Mahidadia) made this dish and shared with me. It was very yummy and the muthias were soft and melt in mouth. I asked her the recipe and she shared with me the pic of the handwritten recipe of her mom (Vatsal Baa).
I followed the instructions from the recipe and could make almost 90 % like her. The muthia were soft this time. So thought of sharing with you all learning some tips from her recipe:
- For soft muthia, the portion of the fenugreek leaves should be more than the flour.
- Try to use coarse wheat flour for better result if possible.
- Use generous amount of oil to knead the muthia dough.
- Knead the dough very soft and roll the muthia very gently.
Thank you Kavita for sharing the detailed recipe of your mom with tips. I am happy to cook this traditional dish more and more at my home.
I had used fenugreek leaves, you can also use combination of spinach, fenurgreek, coriander, green garlic to make muthia. With the same recipe you can cook muthia in tuvar lilva or combination of padi and tuvar dana.
Friends do try this recipe and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
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Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry
Equipment
- mixing bowl
- plate
- spoon
- pressure cooker or heavy bottom pan with lid
- spatula
Ingredients
For Methi (fenugreek) muthia
- 2 cup methi leaves washed and finely chopped
- 1 cup wheat flour you can also use coarse wheat flour. I had used the regular wheat flour used to make chapati
- 1/4 cup chick pea flour besan
- 2 tbsp oil
- 1 tbsp ginger garlic chili paste
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder or as per spice level needed
- 1/4 tsp asafoetida hing
- salt to taste
- 1.25 cup water or more if needed to knead into a very soft dough
To make curry
- 3 tbsp oil
- 1/2 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 250 g surti papdi lilva lima beans
- 1 tbsp ginger garlic chili paste
- 6 cup water more if needed to adjust the consistency of the curry
- 1/2 cup coriander washed and finely chopped
- 2 tsp sugar
- 1 tsp lemon juice
- salt to taste
Instructions
For Methi (Fenugreek) Muthia
- In a mixing bowl add wheat flour, chick pea flour, oil, ginger garlic chili paste, turmeric powder, red chili powder, asafoetida.
- Mix well and add water and start kneading to a soft dough.
- The dough should be very soft and sticky. (The more soft muthias if the dough is softer).
- Apply some oil to the palms. Take small portion of the prepared dough and with gentle hands roll into a small oval as shown. (I could make around 40 muthia). The muthias are ready to be put into the boiling curry.
To make curry
- Heat oil in a pressure cooker pan or in a heavy bottom pot if not using pressure cooker. Add asafoetida and turmeric powder.
- Add lima beans. Mix.
- Add ginger garlic paste and salt and mix well.
- Add water and bring it to boil in high heat. (If using pot then do these step first and then start making muthia so that the beans get sufficient time to cook ).
- The water has started to boil.
- Now add the prepared muthia one by one. Add sugar. Gently mix with a spatula. Cover the pressure cooker lid and pressure cook for 2 whistles on high heat. (If using pot then cook the muthia after putting them on medium heat for 15-20 minutes or till all the muthia and beans cooked).
- Let the pressure cooker cool by itself. Remove the whistle and open the lid.
- Add coriander leaves. Add lemon juice.
- Mix gently. The papdi muthia nu shaak is ready to serve. Serve it hot.
- After some time the water is all absorbed and the curry that looked watery is thicken. Add more water if needed to adjust the consistency.
- Enjoy papdi muthia nu shaak plain by itself of with roti, bhakri or rice.
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