I came to know about muthia after marriage. Sharing this lovely recipe from MIL
Ingredients
1.5 cups of soaked tuvar daal
1/2 cup soaked split chickpeas (chane ki dal)
1/2 cup soaked moong daal
chipped ginger 1 tbsp or more
red chilly powder or green chillies chopped to taste
whole cumin seeds 2 tsp
whole pepper corns 2 tsp
turmeric powder 1 tsp
salt to taste
chopped fenugreek leaves/coriander leaves(optioanl)
Procedure:
Blend the daals together in a mixie jar or food processor without adding any water to it.
In a bowl add the chopped greens and the lentil paste , add the turmeric powder and salt to taste.Now mix together everything, using your fingers, making it a loose dough. You can add a little chick pea flour or any millet flours (like bajra or jowar or even corn meal)to make the dough to a workable consistency. I
Make small lemon sized balls with the mixture and keep them on a greased glass or ceramic plate.
Steam the balls in a steamer or keep them covered in a strainer on top of boiling water.Cut the balls and temper them.
The tempering
oil 1 tsp
asafoetida 1/8 tsp
whole red chilly broken in two parts
small variety mustard seeds (rai) 1 tsp
sesame seeds 2 tsp
Heat oil in a pan and add the remaining ingredients in the order of the list one by one. As soon as the sesame is fried as it is added last, add the dumplings and toss them with the tempering mix. let the balls become crisp in oil.
The greens or other vegetables like grated carrots, cabbage and spring onion make a great combination for such dumplings.
