Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry

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…

..

Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry
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Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry

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.
Course brunch, curry, dinner, lunch, lunchbox, Main Dish, one meal dish
Cuisine Gujarati, Indian
Keyword curry, gujaratifood, gujaratirecipe, methi, papdi muthia, rasawalashaak, surti papdi lilva, traditional, vegan
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people
Calories 359kcal

Equipment

  • mixing bowl
  • plate
  • spoon
  • pressure cooker or heavy bottom pan with lid
  • spatula

Ingredients

For Methi (fenugreek) muthia

To make curry

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.
    For Methi (fenugreek) muthia
  • Mix well and add water and start kneading to a soft dough.
    For Methi (fenugreek) muthia
  • The dough should be very soft and sticky. (The more soft muthias if the dough is softer).
    For Methi (fenugreek) muthia
  • 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.
    For Methi (fenugreek) muthia

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.
    For Methi (fenugreek) muthia
  • Add lima beans. Mix.
    For Methi (fenugreek) muthia
  • Add ginger garlic paste and salt and mix well.
    For Methi (fenugreek) muthia
  • 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 ).
    For Methi (fenugreek) muthia
  • The water has started to boil.
    For Methi (fenugreek) muthia
  • 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).
    For Methi (fenugreek) muthia
  • Let the pressure cooker cool by itself. Remove the whistle and open the lid.
    For Methi (fenugreek) muthia
  • Add coriander leaves. Add lemon juice.
    For Methi (fenugreek) muthia
  • Mix gently. The papdi muthia nu shaak is ready to serve. Serve it hot.
    For Methi (fenugreek) muthia
  • 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.
    Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry
  • Enjoy papdi muthia nu shaak plain by itself of with roti, bhakri or rice.
    Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry

Nutrition

Calories: 359kcal | Carbohydrates: 46g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 89mg | Potassium: 1151mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1334IU | Vitamin C: 116mg | Calcium: 587mg | Iron: 12mg

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