Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy)
A high protein Himachal recipe with black urad dal (split) - soaked overnight, -2 green chillies - chopped, inch ginger. Ready in 55 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
35 steps- 1
For the Dumplings (Vadi)To make Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy), make the dumplings by washing and soaking urad dal (split black gram) in about 1
black urad dal (split) - soaked overnight(1/2 cup)spinach(200 grams)black pepper powder - freshly crushed(1/4 teaspoon) - 2
5-2 cups water overnight
black urad dal (split) - soaked overnight(1/2 cup) - 3
Drain and wash the dal
- 4
Heat water in a steamer and let it boil
- 5
In a blender/grinder jar, combine washed and drained urad dal, ginger, green chilli and grind to make a smooth paste adding about ¼ cup water gradually, so that the mixture is very thick and forms a paste
black urad dal (split) - soaked overnight(1/2 cup)-2 green chillies - chopped(1)inch ginger(1)dry red chilli - deseeded(1)green chilli - finely chopped(1)red chilli powder(1/2 teaspoon) - 6
Take the paste in a bowl and add salt
salt - to tastepinch enos fruit salt - or soda(1)salt - to taste - 7
Whisk it well till it becomes light and fluffy
- 8
Add eno and lemon juice and immediately transfer the mixture to a greased plate and steam for about 15-20 minutes
lemon juice(1/4 teaspoon) - 9
Remove from steamer and insert a toothpick to check whether it is done
- 10
If toothpick comes out clean, our vadi is ready
- 11
If it doesn’t come out clean, steam for another few minutes more
sunflower oil - ¼ and more for frying vadis(1/4 teaspoon) - 12
Meanwhile heat enough oil in a deep frying pan to fry the vadis
sunflower oil - ¼ and more for frying vadis(1/4 teaspoon) - 13
Cut the steamed vadis into square pieces
sunflower oil - ¼ and more for frying vadis(1/4 teaspoon) - 14
Deep fry the vadi pieces in hot oil till they are crisp and golden in colour
- 15
For the Palak PureeSoak Palak leaves in a bowl of water and pinch of salt for about 5 minutes
inch ginger(1)salt - to tastepinch enos fruit salt - or soda(1)pinch asafoetida (hing)(1)dill leaves(1 teaspoon)salt - to taste - 16
Remove the stems from the leaves
dill leaves(1 teaspoon) - 17
Roughly chop the leaves
dill leaves(1 teaspoon) - 18
Add water in a wide pan and bring to a boil
- 19
Then add spinach leaves and cook for 2 minutes
spinach(200 grams)dill leaves(1 teaspoon) - 20
Immediately remove and soak the leaves in a bowl of ice cold water for a minute
dill leaves(1 teaspoon) - 21
Drain all the excess water
- 22
In a mixer/blender jar, add blanched palak leaves, dill leaves and about 1-2 tablespoons water and blend till you get a smooth puree
dill leaves(1 teaspoon) - 23
Keep the spinach puree aside
spinach(200 grams) - 24
For the GravyHeat oil in a kadai
- 25
Add dry red chilli, cloves, cinnamon, cardamom, bay leaf and cumin seeds
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)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon) - 26
Once they splutter, add green chilli and hing
-2 green chillies - chopped(1)dry red chilli - deseeded(1)green chilli - finely chopped(1)red chilli powder(1/2 teaspoon) - 27
Saute for a couple of seconds
- 28
Now turn off the flame and add jeera powder, dhaniya powder, red chili powder, fennel powder and black pepper powder
black urad dal (split) - soaked overnight(1/2 cup)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) - 29
Mix well
- 30
Turn on the flame and saute for 1-2 minutes on a low flame so that spice powders does not burn
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) - 31
Add spinach puree and cook for about 2-3 minutes
spinach(200 grams) - 32
Now add salt, whisked curd and the fried sepu vadis and let it simmer for 5-6 minutes
salt - to tastepinch enos fruit salt - or soda(1)sunflower oil - ¼ and more for frying vadis(1/4 teaspoon)curd (dahi / yogurt)(1 cup)salt - to taste - 33
At this stage, you may add required quantity of water as per the consistency of the gravy you prefer
- 34
Switch off heat once the gravy is well combined
- 35
Serve Sepu Vadi Recipe (Split Urad Dal Dumplings In Spinach Gravy) with Papad Parathas Recipe, Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread) or steamed rice
black urad dal (split) - soaked overnight(1/2 cup)spinach(200 grams)bay leaf (tej patta)(1)
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Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy)
A high protein Himachal recipe with black urad dal (split) - soaked overnight, -2 green chillies - chopped, inch ginger. Ready in 55 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
35 steps- 1
For the Dumplings (Vadi)To make Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy), make the dumplings by washing and soaking urad dal (split black gram) in about 1
black urad dal (split) - soaked overnight(1/2 cup)spinach(200 grams)black pepper powder - freshly crushed(1/4 teaspoon) - 2
5-2 cups water overnight
black urad dal (split) - soaked overnight(1/2 cup) - 3
Drain and wash the dal
- 4
Heat water in a steamer and let it boil
- 5
In a blender/grinder jar, combine washed and drained urad dal, ginger, green chilli and grind to make a smooth paste adding about ¼ cup water gradually, so that the mixture is very thick and forms a paste
black urad dal (split) - soaked overnight(1/2 cup)-2 green chillies - chopped(1)inch ginger(1)dry red chilli - deseeded(1)green chilli - finely chopped(1)red chilli powder(1/2 teaspoon) - 6
Take the paste in a bowl and add salt
salt - to tastepinch enos fruit salt - or soda(1)salt - to taste - 7
Whisk it well till it becomes light and fluffy
- 8
Add eno and lemon juice and immediately transfer the mixture to a greased plate and steam for about 15-20 minutes
lemon juice(1/4 teaspoon) - 9
Remove from steamer and insert a toothpick to check whether it is done
- 10
If toothpick comes out clean, our vadi is ready
- 11
If it doesn’t come out clean, steam for another few minutes more
sunflower oil - ¼ and more for frying vadis(1/4 teaspoon) - 12
Meanwhile heat enough oil in a deep frying pan to fry the vadis
sunflower oil - ¼ and more for frying vadis(1/4 teaspoon) - 13
Cut the steamed vadis into square pieces
sunflower oil - ¼ and more for frying vadis(1/4 teaspoon) - 14
Deep fry the vadi pieces in hot oil till they are crisp and golden in colour
- 15
For the Palak PureeSoak Palak leaves in a bowl of water and pinch of salt for about 5 minutes
inch ginger(1)salt - to tastepinch enos fruit salt - or soda(1)pinch asafoetida (hing)(1)dill leaves(1 teaspoon)salt - to taste - 16
Remove the stems from the leaves
dill leaves(1 teaspoon) - 17
Roughly chop the leaves
dill leaves(1 teaspoon) - 18
Add water in a wide pan and bring to a boil
- 19
Then add spinach leaves and cook for 2 minutes
spinach(200 grams)dill leaves(1 teaspoon) - 20
Immediately remove and soak the leaves in a bowl of ice cold water for a minute
dill leaves(1 teaspoon) - 21
Drain all the excess water
- 22
In a mixer/blender jar, add blanched palak leaves, dill leaves and about 1-2 tablespoons water and blend till you get a smooth puree
dill leaves(1 teaspoon) - 23
Keep the spinach puree aside
spinach(200 grams) - 24
For the GravyHeat oil in a kadai
- 25
Add dry red chilli, cloves, cinnamon, cardamom, bay leaf and cumin seeds
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)cumin powder (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon) - 26
Once they splutter, add green chilli and hing
-2 green chillies - chopped(1)dry red chilli - deseeded(1)green chilli - finely chopped(1)red chilli powder(1/2 teaspoon) - 27
Saute for a couple of seconds
- 28
Now turn off the flame and add jeera powder, dhaniya powder, red chili powder, fennel powder and black pepper powder
black urad dal (split) - soaked overnight(1/2 cup)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) - 29
Mix well
- 30
Turn on the flame and saute for 1-2 minutes on a low flame so that spice powders does not burn
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) - 31
Add spinach puree and cook for about 2-3 minutes
spinach(200 grams) - 32
Now add salt, whisked curd and the fried sepu vadis and let it simmer for 5-6 minutes
salt - to tastepinch enos fruit salt - or soda(1)sunflower oil - ¼ and more for frying vadis(1/4 teaspoon)curd (dahi / yogurt)(1 cup)salt - to taste - 33
At this stage, you may add required quantity of water as per the consistency of the gravy you prefer
- 34
Switch off heat once the gravy is well combined
- 35
Serve Sepu Vadi Recipe (Split Urad Dal Dumplings In Spinach Gravy) with Papad Parathas Recipe, Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread) or steamed rice
black urad dal (split) - soaked overnight(1/2 cup)spinach(200 grams)bay leaf (tej patta)(1)
Rate this recipe
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