Name: Sindhi Val-Rajgira Muthia Sabzi with Bhee & Gavar
Prep time: 10 h
Cook time: 25 min
Total time: 10 h 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: FOR THE VAL-RAJGIRA MUTHIA:; 3/4 cup Val (Field Beans), dried, soaked overnight (approx. 135g dry); 1/4 cup Rajgira (Amaranth Seeds), soaked for 4-5 hours (approx. 45g dry); 1 tbsp Gram Flour (Besan); 1-inch Ginger, chopped; 2 Green Chillies, chopped; 1/2 tsp Cumin Seeds; Pinch Asafoetida (Hing); Salt to taste; 1/4 tsp Turmeric Powder; 2 tbsp Fresh Coriander, chopped; 1/4 tsp Baking Soda (optional, for lightness); FOR THE BHEE-GAVAR SABZI:; 1 tbsp Groundnut Oil; 1 tsp Cumin Seeds; Pinch Asafoetida (Hing); 1 small Onion, finely chopped (optional, for flavor); 1 tsp Ginger-Garlic Paste; 1 medium Tomato, pureed; 1/2 tsp Turmeric Powder; 1 tsp Red Chilli Powder (adjust to taste); 1.5 tsp Coriander Powder; 1 tsp Sindhi Garam Masala (or a blend of roasted coriander, cumin, black cardamom, cinnamon, cloves, dry ginger powder); 1/2 cup Bhee (Lotus Stem), peeled, thinly sliced, pre-boiled until tender (approx. 80g); 1 cup Gavar (Cluster Beans), trimmed, chopped into 1-inch pieces (approx. 100g); 1.5 tbsp Tamarind Pulp; 1/2 tsp Jaggery, grated (optional, for balancing flavors); 1 tsp Dried Fenugreek Leaves (Kasoori Methi), crushed; Salt to taste; 1 cup Water (approx., adjust for desired consistency)

The Preparation

Step 1

1. PREPARE THE MUTHIA BATTER (PREP: 10H): Drain the soaked Val and Rajgira thoroughly. Grind them with ginger, green chillies, cumin seeds, hing, turmeric powder, and salt to a coarse batter, adding minimal water if necessary. The texture should be similar to idli batter. Transfer to a bowl, cover, and let it ferment in a warm place for 8-10 hours, or overnight, until slightly risen and bubbly. If using, mix in the gram flour, chopped coriander, and baking soda just before steaming.

Step 2

2. STEAM THE MUTHIA (COOK: 10-12M): Grease a steamer plate or dhokla moulds. Pour or scoop the fermented batter onto the plate, forming small, round dumplings (muthia) or a single layer. Steam for 10-12 minutes, or until a knife inserted comes out clean. Once cooked, let them cool slightly, then cut into desired shapes if steamed as a block. Set aside.

Step 3

3. PREPARE THE SABZI (COOK: 15-18M): Heat groundnut oil in a deep pan or kadai over medium heat. Add cumin seeds and hing; let them splutter. If using, add chopped onion and sauté until translucent (about 3-4 minutes). Add ginger-garlic paste and cook for 1 minute until fragrant.

Step 4

4. COOK THE SPICES & VEGETABLES: Stir in tomato puree, turmeric powder, red chilli powder, coriander powder, and Sindhi Garam Masala. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala. Add the pre-boiled lotus stem (bhee) and chopped cluster beans (gavar). Sauté for 3-4 minutes.

Step 5

5. SIMMER THE SABZI: Pour in water, tamarind pulp, jaggery (if using), and salt. Bring to a boil, then reduce heat, cover, and simmer for 5-7 minutes, or until the cluster beans are tender and the gravy has thickened slightly. Crush dried fenugreek leaves (kasoori methi) between your palms and add to the simmering sabzi, stirring well.

Step 6

6. COMBINE AND FINISH: Gently add the steamed Val-Rajgira muthia to the sabzi, ensuring they are coated well. Cook for another 2-3 minutes, allowing the muthia to absorb the flavors. Garnish generously with fresh chopped coriander. Serve hot.