Bhagat Muthia
This is sort of kofta curry. Instead of vegetable muthia, make dal muthia and add to gravy or chunky vegetables.
Prep Time:5-8min Cooking Time: 12-15min Servings: 4 Ingredients: For Muthiyas: 1 cup chana dal(Bengal gram) 4 tbsp(1/4 cup) besan(chickpea or garbanzo flour) 2 tbsp oil 1 tbsp ginger paste 1 tsp green chili paste or to taste 1/2 tsp Jeera powder A pinch of turmeric powder 1/4 cup finely chopped onion 1 tbsp coriander leaves(dhaniya) Water to soak dal Salt to taste For Gravy: 1 cup finely chopped onion 1 cup finely chopped tomato 1 cup finely chopped potato 2 tbsp oil 1 tsp cumin seeds A pinch of Asafoetida 1 tbsp ginger paste 1 tsp Red chili powder or to taste 1 tsp Coriander & cumin(Dhaniya & Jeera) powder A pinch of turmeric powder 1 tsp garam masala 1 tbsp coriander leaves(dhaniya) Water as needed Salt to taste | |
Direction:
For Muthias:
Soak dal for 2 - 3 hours. Drain well. There should not be any water.
In a food processor or blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste . As far as possible don't add any water or very less water.(I have noticed that if you use processor you don't need water but if you use other grinders or juicer, you will need little water)
Mix the besan, chopped onion, green chili, ginger, oil, powdered spices, (all ingredients listed under muthia) and mix well. Add salt to taste.
Wet your palms and take small amount of the dal mixture and make a smooth ball.
Pour oil in a wok or kadai to deep fry. Heat oil on medium heat. When the oil is hot, slide the muthias(vada)'s into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain. Keep muthia on side.
For Gravy:
Heat up oil in a heavy bottomed pan. When oil is hot, add cumin powder, asafoetida and a pinch of turmeric powder. Give it a quick stir and add onion. Let onion cook about a minute or so.
Add ginger, allow it to cook again for little bit.
Add tomatoes and potato now.
Add water and allow potato to cook. To cook potato faster, cover the pot.
Cook potato till tender, soft.
When potato is done, add red chili, cumin, coriander, garam masala powder.
Add muthias, add water again if needed. Muthias soak lot of water.
Cover again and cook till muthias are soft.
If you want to make gravy thicker, you can mash tomato and potato.
Cook for about 5-8 mins. When done garnish with Dhaniya.
Enjoy Bhagat muthia with Roti and Rice.