Authentic Himachali Khatta Meetha Seelu V9 with Warm Pahadi Sidu
Experience the rustic flavors of the Himalayas with this sweet and sour lentil delicacy, traditionally paired with fluffy steamed yeast bread.
65min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Pressure cook the soaked black eyed peas with water and a pinch of salt until soft yet holding shape.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat.
3
Add cumin seeds, fennel seeds, and dried red chilies, allowing them to splutter.
4
Stir in the turmeric powder and Kashmiri red chili powder, taking care not to burn them.
5
Pour in the cooked black eyed peas along with their stock.
6
Add tamarind pulp and jaggery powder, mixing well to balance the sweet and sour notes.
7
Simmer the curry on low heat for 15 minutes so the flavors meld together harmoniously.
8
Garnish with fresh coriander leaves and serve piping hot alongside warm Pahadi Sidu bread.
Ingredients
1 cup black eyed peas, soaked
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp fennel seeds
2 dried red chilies
1 tbsp tamarind pulp
2 tbsp jaggery powder
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder
Salt to taste
2 cups water
Fresh coriander leaves for garnish
4 pieces warm Pahadi Sidu bread
*This AI-generated recipe may contain inaccuracies.