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Lilava Muthiya nu shaak(fresh pigeon pea.and muthiya ki subji) Recipe

Fresh pigeon pea is called as lilva dana in Gujarati. It is available only during winters. It is incorporated with tomato gravy along with muthiya and you will get undhiya like subji ready. The process ia long but you will be having tasty curry which is prepared mainly from seasonal vegetables.

  • Prep time:
  • 10mins
  • cook time:
  • 40mins
  • serves:
  • 3

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients

Ingredients For Lilava Muthiya nu shaak(fresh pigeon pea.and muthiya ki subji) Recipe

Methods
  • 1. Take pigeon pea to pressure cooker. Add salt and some water and boil it using pressure cooker.
  • 2. Wash thoroughly and chop methi leaves.
  • 3. Mix coarse wheat flour, regular wheat flour and besan.
  • 4. Add methi leaves, curd, turmeric powder, red chilli powder, dhaniya jeera powder and mix well. Also add some oil for movan.
  • 5. Prepare small size of muthiya using your palms.
  • 6. Dep fry it in hot oil until golden and crisp from outside.
  • 7. Grate the tomatoes. In a pan add oil.
  • 8. Add ginger garlic chilli paste. Now add grated tomatoes.
  • 9. Once it is cooked, add turmeric powder, dhaniya jeera powder, garam masala, salt to taste.
  • 10. Also add little amount of water to adjust the consistency.
  • 11. Once gravy is cooked, add friee muthiya and cook for further 3-4 minutes so that muthiya soak the gravy.
  • 12. Sprinkle some fresh coriander leaves op top.
  • 13. Serve with Indian flatbread.

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