Dana Muthia Sabji

It is also called dana muthia nu shaak, is a very famous dish from Gujarat, mostly prepared during winter months when there is abundance of green beans and green garlic available in the market. This one you can cook all around the year as I am using all frozen beans like green peas, pigeon peas, edamame beans, etc.

Few weeks back I made this sabji (veg curry) first time. My husband and I loved it so much that eating one time was not enough for us so I made it again the day after… lol. We are now hooked to this sabji. I already made it few times after that 😃. This is very easy to make and taste super duper…. it’s mouth watering yummy 😋. I like to cook something simple for my daily lunch. Since I am working full time, I don’t have much time during morning. This sabji is quick to make and doesn’t need any fancy ingredients. I use store bought muthia or if I am making it at home then I make lot more and keep extra in fridge for later use. I have also posted 2 ingredients quick air fryer muthia recipe. Always make extra which will save you some time when you prepare this sabji next time.

This dish is so healthy and can be done in 15-20 mins if you have muthia ready. It is also vegan and packed with protein. This recipe serves 2 people.

Please note that you can see printable version at the end. You need to use chrome browser to print or save a copy of the recipe.

Preparation Time: 5 minutes

Cooking Time: Around 15 minutes

Ingredients:
2 cup fresh or frozen mix of green peas, pigeon peas, broad beans and/or edamame beans
15-20 quick dry muthia or methi na muthia
Oil for cooking
1 tsp ajwain
Small pinch of asafetida

Masala:
1 cup chopped green garlic stems or 5-6 cloves of garlic
1 cup fresh methi leaves
1 cup fresh coriander leaves
2-3 green chilies
Small inch of ginger
1 tsp (tiny spoon) besan
1/4 cup fresh grated coconut
1/2 tsp turmeric powder
1/2 coriander powder
1/2 tsp garam masala
Salt to taste
1 tsp sugar of jaggery (optional)

Procedure:
1. First prepare masala. In chopper, add chopped garlic stems or garlic, methi leaves, coriander leaves, green chilies, ginger. Make coarse paste (don’t over grind).  Remove this in a bowl, then add tiny spoon besan, grated coconut, turmeric powder, coriander powder, garam masala and salt. Mix well. If you like slight sweet taste then add little sugar.

2. Remove frozen peas in a bowl and wash. Remove water and keep aside. If you are using fresh peas, then keep all fresh peas/beans ready.

3. Heat a pan with 2 tbsp oil. When oil is slightly hot, add 1/2 tsp ajwain. In few seconds ajwain will start changing colour, lower the heat and add asafetida. Immediately add peas and cook for 2-3 minutes on medium heat stirring frequently.

4. Once beans start to change colour, add masala paste and saute for 30 seconds. Then add around 1 cup of water. If you like more sauce then add 1½ cup of water. Mix it well and let it cook with lid on for 2-3 minutes while stirring frequently. Once sauce starts to boil, add muthia. Cover with lid and let it cook on low to medium heat for 4-5 minutes. Muthia will absorb most of the water. If it’s too dry then you can add little more water. Adjust the salt if needed. Once ready turn off the heat.

5. Garnish with fresh coriander. Serve this delicious veg dish with roti and Gujarati kadhi on side.

This veg curry is bursting with flavours from fresh garlic, methi leaves, garam masala, ajwain, coconut and so many other flavourful ingredients. Eat this on the same day or next day, it taste even better on next day. So don’t wait for the winter, try it today!!

Hope you get to try this dish sometime soon.

Please do leave a comment or let me know if you have any questions.

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