Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy)
Embark on a culinary journey with this delightful Sepu Vadi, a traditional Himachali dish that combines the wholesome goodness of split urad dal dumplings with a vibrant spinach gravy. This dish is not only a treat for your taste buds but also offers a healthy, high-protein vegetarian option that can serve as a delicious side dish or main course. The combination of earthy flavors from the urad dal and the fresh, green goodness of spinach makes this dish a nutritious powerhouse, perfect for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Split) – soaked overnight | 1/2 cup |
| Green Chillies – chopped | 1-2 |
| Ginger | 1 inch |
| Salt | To taste |
| Enos fruit salt or baking soda | 1 pinch |
| Lemon juice | 1/4 teaspoon |
| Sunflower Oil | 1/4 teaspoon + more for frying vadis |
| Spinach | 200 grams |
| Curd (Dahi / Yogurt) | 1 cup |
| Mustard oil | 1 tablespoon |
| Dry Red Chilli – deseeded | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 |
| Cardamom (Elaichi) Pods/Seeds – pounded | 2 |
| Bay Leaf (Tej Patta) | 1 |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Green Chilli – finely chopped | 1 |
| Asafoetida (Hing) | 1 pinch |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Fennel Powder | 1/4 teaspoon |
| Black Pepper Powder – freshly crushed | 1/4 teaspoon |
| Dill Leaves | 1 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Fat | 6 g |
Preparation Steps
For the Dumplings (Vadi)
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Soaking and Preparation: Begin your Sepu Vadi journey by washing and soaking the Black Urad Dal in approximately 1.5-2 cups of water overnight. This will help the dal soften and make it easier to grind.
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Blending the Mixture: After soaking, drain and wash the dal thoroughly. In a steamer, bring water to a boil. In a blender, combine the soaked dal, chopped ginger, and green chillies. Grind the mixture into a smooth paste, gradually adding about 1/4 cup of water to achieve a thick, dough-like consistency.
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Whisking the Mixture: Transfer the ground paste into a bowl and season with salt. Whisk the mixture vigorously until it becomes light and fluffy. This step is crucial as it incorporates air, making the dumplings lighter.
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Adding Leavening Agents: Gently fold in Enos fruit salt and lemon juice. Immediately transfer this mixture onto a greased plate suitable for steaming.
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Steaming the Dumplings: Place the plate in the steamer and steam for about 15-20 minutes. After steaming, insert a toothpick into the dumpling. If it comes out clean, your vadis are ready. If not, steam for a few more minutes until fully cooked.
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Frying the Dumplings: Heat sufficient oil in a deep frying pan. Once hot, cut the steamed vadis into square pieces and fry them in the hot oil until they turn crisp and golden brown. Set aside on paper towels to drain excess oil.
For the Palak Puree
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Preparing Spinach: Soak the palak (spinach) leaves in a bowl of water with a pinch of salt for about 5 minutes to cleanse them. Remove the stems and roughly chop the leaves.
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Blanching Spinach: In a wide pan, bring water to a boil and add the spinach leaves. Cook for 2 minutes until wilted, then immediately transfer the leaves to a bowl of ice-cold water for 1 minute. This stops the cooking process and retains the vibrant green color.
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Blending Spinach: Drain the spinach and transfer it to a blender along with the dill leaves and about 1-2 tablespoons of water. Blend until you achieve a smooth puree. Set aside for later.
For the Gravy
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Tempering Spices: In a kadai (wok), heat the mustard oil. Once hot, add the dry red chilli, cloves, cinnamon stick, cardamom, bay leaf, and cumin seeds. Allow them to splutter and release their aromas.
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Cooking the Masala: Add the finely chopped green chilli and a pinch of asafoetida (hing). Sauté for a couple of seconds until fragrant. Turn off the flame briefly and add jeera powder, dhania powder, red chilli powder, fennel powder, and black pepper powder. Stir well to combine and prevent the spices from burning.
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Combining Ingredients: Reignite the flame and add the spinach puree to the pan, cooking it for about 2-3 minutes. Season with salt, then incorporate the whisked curd (yogurt) and the fried sepu vadis. Let the mixture simmer for 5-6 minutes.
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Adjusting Consistency: At this point, you can add water to the gravy to achieve your desired consistency. Stir well and let it cook until the flavors meld beautifully.
Serving Suggestions
Serve your delectable Sepu Vadi alongside Papad Parathas, Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread), or simply enjoy it with steamed rice for a wholesome meal. The combination of dumplings in rich spinach gravy offers a delightful balance of textures and flavors that will surely impress your family and friends.
Enjoy Your Cooking!
This Sepu Vadi recipe is not just a dish; it is a celebration of Himachali flavors, perfect for special occasions or a comforting family meal. Dive into this rich, healthy, and satisfying dish that showcases the vibrant culinary heritage of Himachal Pradesh. Enjoy the cooking experience and the delightful meal that follows!
