Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy)

Step 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

Step 2: 5-2 cups water overnight

Step 3: Drain and wash the dal

Step 4: Heat water in a steamer and let it boil

Step 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

Step 6: Take the paste in a bowl and add salt

Step 7: Whisk it well till it becomes light and fluffy

Step 8: Add eno and lemon juice and immediately transfer the mixture to a greased plate and steam for about 15-20 minutes

Step 9: Remove from steamer and insert a toothpick to check whether it is done

Step 10: If toothpick comes out clean, our vadi is ready

Step 11: If it doesn’t come out clean, steam for another few minutes more

Step 12: Meanwhile heat enough oil in a deep frying pan to fry the vadis

Step 13: Cut the steamed vadis into square pieces

Step 14: Deep fry the vadi pieces in hot oil till they are crisp and golden in colour

Step 15: For the Palak PureeSoak Palak leaves in a bowl of water and pinch of salt for about 5 minutes

Step 16: Remove the stems from the leaves

Step 17: Roughly chop the leaves

Step 18: Add water in a wide pan and bring to a boil

Step 19: Then add spinach leaves and cook for 2 minutes

Step 20: Immediately remove and soak the leaves in a bowl of ice cold water for a minute

Step 21: Drain all the excess water

Step 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

Step 23: Keep the spinach puree aside

Step 24: For the GravyHeat oil in a kadai

Step 25: Add dry red chilli, cloves, cinnamon, cardamom, bay leaf and cumin seeds

Step 26: Once they splutter, add green chilli and hing

Step 27: Saute for a couple of seconds

Step 28: Now turn off the flame and add jeera powder, dhaniya powder, red chili powder, fennel powder and black pepper powder

Step 29: Mix well

Step 30: Turn on the flame and saute for 1-2 minutes on a low flame so that spice powders does not burn

Step 31: Add spinach puree and cook for about 2-3 minutes

Step 32: Now add salt, whisked curd and the fried sepu vadis and let it simmer for 5-6 minutes

Step 33: At this stage, you may add required quantity of water as per the consistency of the gravy you prefer

Step 34: Switch off heat once the gravy is well combined

Step 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