Authentic Himachali Khatta Meetha Sepu Badi Curry V2 with Warm Pahadi Sidu
Experience the royal flavors of Himachal Pradesh with this tangy and sweet lentil dumpling curry, perfectly paired with fluffy stuffed bread. A true culinary masterpiece from the Himalayan mountains.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Coarsely grind the soaked urad and chana dal without adding much water to form a thick batter.
2
Shape the batter into small flattened dumplings and steam them for 15 minutes until firm, then cut them into bite-sized pieces and shallow fry until golden.
3
Prepare the dough for sidu by mixing flour, yeast, salt, and warm water; let it rise for 2 hours.
4
Heat mustard oil in a heavy-bottomed pan, add whole spices, hing, and ginger-garlic paste, sautéing until fragrant.
5
Reduce the heat and slowly whisk in the beaten yogurt along with dry spice powders, stirring continuously to prevent curdling.
6
Add water, tamarind pulp, and jaggery to the gravy, bringing it to a rolling simmer.
7
Gently drop the fried sepu badis into the bubbling tangy-sweet gravy and let them absorb the flavors for 15 minutes on low heat.
8
Shape the risen sidu dough with walnut paste stuffing and steam them in a traditional steamer until fluffy.
9
Serve the piping hot sepu badi curry alongside the warm sidu generously drizzled with melted desi ghee.
Ingredients
1 cup split black gram dal (urad dal), soaked overnight
1/2 cup chana dal, soaked
2 tbsp mustard oil
1 tsp cumin seeds
2 bay leaves
1 inch cinnamon stick
2 black cardamoms
1 cup yogurt, whisked
2 tbsp tamarind pulp
2 tbsp jaggery powder
1 tsp ginger-garlic paste
1/2 tsp asafoetida (hing)
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
1 tbsp coriander powder
Salt to taste
2 cups whole wheat flour for sidu
1/2 cup active yeast or baking powder mixture for dough
2 tbsp melted ghee
*This AI-generated recipe may contain inaccuracies.