Muthiya Mung Dal Curry with Dumplings
Yellow mung dal cooked with spiced tomato base and steamed muthiya dumplings. A traditional Gujarat-style vegetarian curry where whole moong beans are pressure cooked, then simmered with ginger-garlic, chili, and turmeric before muthiya are added for the final cooking stage. Served with rotis or rice.
Ingredients
- 1 cup yellow moong dal (पीली मुंग दाल)red lentils1:1pulse
cooks faster, less traditional
- 7 -8 nos. muthiya recipe
- 1 tsp ginger garlic paste (अदरक लेहसुन की पेस्ट)fresh ginger and garlic1tsp paste=0.5tsp ginger+0.5tsp garlic mincedfresh
- 1 tsp red chilli powder (लाल मीर्च)
- ¼ tsp turmeric powder (हल्दी)
- 2 medium sized tomatoes (टमाटर)
- 2 tbsp oil (तेल)
- salt (as per taste (नमक))
- for garnishing (fresh coriander (धनीया पत्ता))
- a pinch of asafoetida (हींग)
- ¼ tsp mustard seeds (राय)
Instructions
- 1
Boil yellow moong dal in pressure cooker for 1 whistle, keeping dal whole. Sieve to remove water and set aside.
- 2
Heat oil in a pan. Add mustard seeds and when they sputter, add asafoetida.
- 3
Add ginger garlic paste and chopped tomatoes. Stir in turmeric and red chili powder. Saute until raw smell disappears.
- 4
Add cooked moong dal and cook for 2-3 minutes.
- 5
Pour in 1 cup water and stir until dal reaches thick consistency.
- 6
Add muthiya, cover, and cook for 4-5 minutes until dumplings are soft.
- 7
Garnish with fresh chopped coriander. Serve hot with wheat rotis, jawar rotis, or rice.
Tips
Do not overcook moong dal in pressure cooker; it should remain whole for texture.
Saute aromatics and spices thoroughly to remove raw smell before adding dal.
Add muthiya only after dal reaches proper thick consistency to prevent them from breaking apart.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently with splash of water.
Prepare muthiya dough ahead. Cook dal and tempering base day-of; add muthiya just before serving.
Hot with wheat rotis, jawar rotis, or steamed rice. Drizzle of ghee optional.
Common Mistakes
Overboiling moong dal to avoid mushy texture loss
Adding muthiya before dal reaches thick consistency to avoid dumplings disintegrating
Skipping the sauté stage to avoid bland, raw-tasting curry