Side Dish
Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy) Made Easy
Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy) Made Easy is a delicious Side Dish dish that can be prepared in just 0 minutes....
⏱️
35 Min Prep
🔥
20 Min Cook
🍽️
3 Servings
🥗
High Protein Vegetarian
Ingredients
- 1/2 cup Black Urad Dal (Split) - soaked overnight
- 1-2 Green Chillies - chopped
- 1 inch Ginger
- Salt - to taste
- 1 pinch Enos fruit salt - or soda
- 1/4 teaspoon Lemon juice
- 1/4 teaspoon Sunflower Oil - ¼ and more for frying vadis
- 200 grams Spinach
- 1 cup Curd (Dahi / Yogurt)
- 1 tablespoon Mustard oil
- 1 Dry Red Chilli - deseeded
- 2 Cloves (Laung)
- 1 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds - pounded
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli - finely chopped
- 1 pinch Asafoetida (hing)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Fennel Powder
- 1/4 teaspoon Black pepper powder - freshly crushed
- 1 teaspoon Dill leaves
- Salt - to taste
Instructions
1
For the Dumplings (Vadi)To make Sepu Vadi preparation guide (Himachali Split Urad Dal Dumplings In Spinach broth), make the dumplings by washing and soaking urad dal (split black gram) in about 1.5-2 cups aqua overnight.sieve and wash the dal.bring to temperature aqua in a steamer and let it bring to a low-boil.In a blender/grinder jar, combine washed and drained urad dal, ginger, green chilli and grind to make a velvety paste adding about ¼ cup aqua gradually, so that the mixture is very thick and forms a paste.Take the paste in a container and mix in table salt.
2
fluff up it well till it becomes light and fluffy.mix in eno and lemon liquid and immediately transfer the mixture to a greased plate and steam for about 15-20 moments.Remove from steamer and insert a toothpick to check whether it is done.
3
If toothpick comes out wash, our vadi is ready.
4
If it doesn’t come out wash, steam for another few moments more.Meanwhile bring to temperature enough fat in a deep frying pot to pot-fry the vadis.Cut the steamed vadis into square pieces.Deep pot-fry the vadi pieces in burning fat till they are crisp and golden in colour.For the Palak PureeSoak Palak leaves in a container of aqua and pinch of table salt for about 5 moments.Remove the stems from the leaves.
5
Roughly chop the leaves.mix in aqua in a wide pot and bring to a bring to a low-boil.
6
Then mix in spinach leaves and prepare for 2 moments.Immediately remove and soak the leaves in a container of ice cold aqua for a minute.
7
sieve all the excess aqua.In a mixer/blender jar, mix in blanched palak leaves, dill leaves and about 1-2 tablespoons aqua and purée till you get a velvety puree.Keep the spinach puree aside.For the GravyHeat fat in a kadai.
8
mix in arid red chilli, cloves, cinnamon, cardamom, bay leaf and cumin seeds.Once they splutter, mix in green chilli and hing.
9
Saute for a couple of seconds.Now turn off the flame and mix in jeera ground mix, dhaniya ground mix, red chili ground mix, fennel ground mix and black pepper ground mix.
10
incorporate well.
11
Turn on the flame and saute for 1-2 moments on a low flame so that perfumed element powders does not scorch.mix in spinach puree and prepare for about 2-3 moments.Now mix in table salt, whisked curd and the fried sepu vadis and let it low-boil for 5-6 moments.
12
At this stage, you may mix in required quantity of aqua as per the consistency of the broth you prefer.
13
Switch off bring to temperature once the broth is well combined.offer Sepu Vadi preparation guide (Split Urad Dal Dumplings In Spinach broth) with Papad Parathas preparation guide, Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread) or steamed rice.
Recipe Information
Cuisine
Himachal
Himachal
Course
Side Dish
Side Dish
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
35 minsCooking Time
20 minsTotal Time
55 minsMaster Chef
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