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 people

Calories 359kcal

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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