- For tadka In pressure cooker add Oil, carom seeds, hing, dry red chili, both dhana, salt, turmeric and water. Cook for 2 whistles and take care dhana is soft whole in shape.
- For muthiya Take big mixing bowl add both the flour and rub the oil in it.
- Now add hing, carom seeds, salt, sugar, ginger Chilli paste, fenugreek leaves, fresh coriander, green garlic, baking soda and lemon juice. Now mix it well and make a dough add water only if needed
- Make small balls from it and steam in the steamer by greasing the plate with oil for 10-15 minutes.
- For Shaak In pan heat the oil add hing, crushed garlic, ginger Chilli paste and spinach puree and saute for 2-3 minutes
- Now add boiled beans in it, along with coriander cumin powder, sugar, salt, desiccated coconut and white sesame seeds. Add to adjust the consistency and cook for 2-3 minutes
- Now add muthiya in it and cook for 2-3 minutes and at last add lemon juice.
- Serve it hot with roti and garnish with coriander and green garlic