Himachal Pradesh
Sepu vadi
Urad dal dumplings fried and simmered in a spinach and curd gravy. A Mandi dham classic.
75 minTime
14 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 75 minutes come after.
Make it your way
Grandma's wayUrad vadis, spinach, curd. Mandi dham.
The original345kcalsame
14 gproteinsame
10 gfibresame
75minutessame
Classic sepu vadi.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Grind the soaked urad dal with ginger, green chilli, asafoetida and salt to a thick paste. Steam in a greased plate for 20 minutes. Cool and cut into cubes.
- 2Shallow fry the cubes until golden.
- 3Heat mustard oil until it smokes, cool slightly, add whole spices and cumin, then the powders and spinach puree. Cook 5 minutes.
- 4Lower heat, stir in curd and water, stirring until it boils. Add the vadis and simmer 8 minutes. Finish with garam masala.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.