Authentic Himachali Khatta Meetha Seelu V2 with Warm Pahadi Sidu
Experience the vibrant flavors of the Himalayas with this sweet and tangy lentil preparation. Served alongside fluffy, traditional wheat bread, it offers a deeply comforting and authentic mountain dining experience.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Boil the soaked black eyed peas in a pressure cooker with adequate water and salt until tender yet firm.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then lower the heat and let it cool slightly.
3
Add cumin seeds, fenugreek seeds, and dry red chillies to the oil, allowing them to splutter and release their aroma.
4
Stir in the ginger and garlic pastes, sautéing until the raw smell disappears completely.
5
Add turmeric powder, coriander powder, and red chilli powder, mixing well with a splash of water to prevent burning.
6
Pour in the cooked peas along with their stock and bring the mixture to a gentle boil.
7
Stir in the tamarind pulp and jaggery powder to achieve the signature sweet and sour balance of the dish.
8
Simmer on low heat for 10 minutes so the flavors meld together and the gravy thickens slightly.
9
Garnish with freshly chopped coriander leaves and serve piping hot alongside freshly prepared warm Pahadi Sidu breads.
Ingredients
1 cup black eyed peas, soaked overnight
2 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 dry red chillies
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
2 tbsp tamarind pulp
3 tbsp jaggery powder
Salt to taste
Fresh coriander leaves for garnish
4 warm Pahadi Sidu breads
*This AI-generated recipe may contain inaccuracies.