Palak Sepu Vadi

Name: Palak Sepu Vadi
Cuisine: American
Ingredients: 2-3 bunches spinach, blanched & pureed; 1 cup sepu vadi (recipe given below); 1 tbsp. oil; 1 " cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1/2 tsp cumin seeds; 1/4 tsp asafoetida; 1 tbsp coriander powder; 1 tsp cumin powder; 1/2 tsp turmeric powder; 1 tsp red chilli powder; to taste salt; 1/2-1 tsp garam masala powder; 2-3 tbsp yoghurt; 1 tsp ghee / butter; Sepu Vadi; 1/2 cup urad dal (split black gram lentil), soaked overnight; 1" ginger; to taste salt; 1/2 tsp coriander seeds; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 1/2 tsp peppercorns; 2 whole red chilies, broken; as needed oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#greenveg - These are fried lentil dumplings cooked in a spinach based gravy. It is one of the signature dishes from the regions of Himachal Pradesh. It is a yummy curry to be enjoyed with any form of rice or Indian bread. I personally like to relish it with either jeera rice or rumali roti.

Sepu vadi is basically urad dal (split black gram lentil) which is soaked, ground and then steamed along with some aromat dry spices. So do try this (no onion-no garlic-no ginger) Himachali delicacy and enjoy.

Bethica Das @kitchen_flavours

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Ingredients

2-3 bunchesspinach, blanched & pureed
1 cupsepu vadi (recipe given below)
1 tbsp.oil
1" cinnamon stick
2-3green cardamoms
5-6cloves
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
to tastesalt
1/2-1 tsp garam masala powder
2-3 tbsp yoghurt
1 tsp ghee / butter
Sepu Vadi
1/2 cupurad dal (split black gram lentil), soaked overnight
1" ginger
to tastesalt
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp peppercorns
2whole red chilies, broken
as neededoil to deep fry

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Steps

1

Mix together all the dry spices (except salt) in 1 cup water and keep aside. Heat oil and temper with cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida. Saute for a few seconds.
2

Add the spice mix and continue to simmer on a medium flame till the oil separates and the gravy reduces.
3

Now add the spinach puree followed by the yoghurt, 1/2 cup water and salt. Mix well and continue to simmer for 2-3 minutes or till you get a desired consistency.
4

Add the sepu vadi, cover and cook for a minute more. Switch off the
flame and let it remain covered for 5 minutes. Add the ghee and mix well.
5

Serve as a side dish with any form of rice or Indian bread.
6

Sepu Vadi - Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.
7

Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.
8

Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.
9

Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool.
10

Store in an air-tight container in the refrigerator. It can also be frozen for a later use.