How to make muthia.
In a bowl mix all the ingredients. Add water as required and make soft dough.
Grease your hands with oil and make round shaped muthia’s. Heat the oil over medium heat to deep fry the muthia’s.
Deep fry muthia’s until light golden brown and the outer layer turns crispy.
These can be kept in the freezer to use for undhiyu
Wash all the pulses and soak them in enough water overnight.
Wash again and add 2 cups of water and pressure cook for 4 whistles or till all the pulses are cooked. Keep aside. Once the pressure cooker has released all the steam drain water from pulse.
Heat the oil in a pan and add the mustard seeds, cumin seeds and asafoetida.
When it starts to crackle add the tomato puree, green chilli paste, and ginger and garlic paste. Sauté on a medium flame for a minute. Add chilli powder, salt, sugar, turmeric, cumin and coriander powder, lemon juice, garam masala and a tablespoon of coriander leaves
Let it cook until the oil leaves side. Add the pulses and 1 cup of water and let it cook for a further minute. Lastly add muthia and 1/2 cup of water and let it cook on slow heat for 3 to 4 minutes. Transfer in serving bowl and garnish with coriander leaves. Can be served with roti, naan or rice.
