Sepu Vadi
Veg
Vegan
Dried urad dal cakes (vadi) made by grinding soaked dal with spices, sun-drying into firm nuggets, then rehydrating and slow-cooking in a spinach and fenugreek gravy. A wholly Himachali technique — the vadi absorbs the earthy greens gravy while retaining a slightly firm, porous texture unlike any fresh-dal preparation.
Cuisines
Himachali
Best for
Lunch
Dinner
Recipe
Prep: 25 min
Cook: 35 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | urad dal (split black gram) |
| 1 bunch | spinach leaves |
| 1 cup | curd (yogurt) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | salt |
| 1 tablespoon | ginger-garlic paste |
| 1 pinch | asafoetida |
| 2 cups | water |
| — | salt to taste |
Instructions
- 1 Soak the urad dal in water for 4-5 hours or overnight.
- 2 Drain the soaked dal and grind it into a coarse paste without adding water.
- 3 Add a pinch of asafoetida and salt to the dal paste and mix well.
- 4 Shape the dal paste into small balls or vadis and steam them for about 10-15 minutes until they are cooked.
- 5 Wash and chop the spinach leaves finely.
- 6 Heat mustard oil in a pan and add cumin seeds. Let them splutter.
- 7 Add ginger-garlic paste and sauté for a minute.
- 8 Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
- 9 Add the chopped spinach and cook until it wilts.
- 10 Add the steamed vadis and mix gently.
- 11 Whisk the curd and add it to the pan. Mix well and cook for a few minutes.
- 12 Add water to adjust the consistency and bring it to a boil.
- 13 Simmer for 5-10 minutes, allowing the flavors to blend.
- 14 Sprinkle garam masala on top and serve hot.
Tips
Ensure the curd is at room temperature to prevent it from curdling when added to the hot mixture.