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Sepu vadi
Lentil dumplings in spinach yogurt gravy
Sepu vadi: Mandi's fried urad-dal dumplings soaked into a spinach and yogurt gravy (dal soaks 4 hours)
No dham in Mandi district of Himachal Pradesh is complete without sepu vadi. Light urad-dal dumplings are fried, softened in warm water and then simmered in a smooth spinach gravy tangy with yogurt, until they swell up and turn spongy. The botis who cook the feast make huge copper pots of it, served on leaf plates with rice and eaten with the fingers. At home it makes a rich weekend curry with rice or chapati. Chef's tip: beat the ground dal by hand for a few minutes before frying; the air you whip in is what makes the vadi light.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vadi
- 5 ½ oz split skinless urad dalsoaked for 4 hours
- 1 tsp fresh gingergrated
- 1 green chillichopped
- ½ tsp salt
- 2 cups vegetable oilfor deep-frying
- 2 cups warm water
For the gravy
- 14 oz spinachwashed
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 onionfinely chopped
- 3 garlic clovescrushed
- 1 tbsp fresh gingergrated
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 7 oz plain yogurtwhisked
- 1 ¼ cups water
- 1 tsp salt
- ½ tsp garam masala
- 1 tbsp ghee
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Method
0/9 doneStep 1: Drain 5 ½ oz split skinless urad dal and grind it with 1 tsp fresh ginger and 1 green chilli to a thick, smooth paste, adding water only a teaspoon at a time. Too much water is the mistake to avoid: a loose batter spreads in the oil and makes flat, greasy vadi.
Step 2: Add ¼ tsp gluten-free asafoetida (hing) and ½ tsp salt and beat the paste with your hand or a whisk for 3–4 minutes, until it turns pale and fluffy. A drop in cold water should float.
4 minStep 3: Heat 2 cups vegetable oil in a kadai over a medium heat to 350°F. Drop in small spoonfuls of batter and fry for 4–5 minutes, turning, until evenly golden and crisp. Drain and drop them straight into 2 cups warm water for 10 minutes to soften.
15 minStep 4: Blanch 14 oz spinach in boiling water for 2 minutes until just wilted and bright green, then cool in cold water, squeeze lightly and blend to a smooth purée.
4 minStep 5: Heat 2 tbsp mustard oil in a pan over a high heat until it smokes, lower to medium and add 1 tsp cumin seeds and 1 bay leaf. When the cumin crackles, add 1 onion and cook for 6–7 minutes until soft and golden.
8 minStep 6: Add 3 garlic cloves and 1 tbsp fresh ginger for 1 minute, then 2 tsp ground coriander, ½ tsp ground turmeric and 1 tsp red chilli powder with a splash of water for 30 seconds.
2 minStep 7: Lower the heat and stir in 7 oz plain yogurt, stirring constantly for 3–4 minutes until it boils gently without splitting.
4 minStep 8: Add the spinach purée, 1 ¼ cups water and 1 tsp salt and bring to a simmer. Squeeze the vadi gently, add them to the pan and simmer over a low heat for 10 minutes, until they are swollen and soft right through and the gravy coats a spoon.
10 minStep 9: Stir in ½ tsp garam masala, drizzle over 1 tbsp ghee and serve hot with rice.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 15 g
- Carbs
- 22 g
- Fat
- 26 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sepu vadi take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
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