Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry

Name: Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry
Total time: 60 min
Ingredients: 2 cups 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 1/4 cups water (or more if needed to knead into a very soft dough); 3 tbsp oil; 1/2 tsp asafoetida (hing); 250 g surti papdi lilva (lima beans); 6 cups 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

pepkitchen.com

Soft dumplings in flavorful lima bean curry made with fresh fenugreek and spices—perfect with roti or rice. A winter delight from a Gujarati household.

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Ingredients

2 cups 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 1/4 cups water (or more if needed to knead into a very soft dough)
3 tbsp oil
1/2 tsp asafoetida (hing)
250 g surti papdi lilva (lima beans)
6 cups 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