Authentic Himachali Khatta Meetha Sepu Badi Curry with Warm Pahadi Roti
A delightful traditional Himachali delicacy featuring lentil dumplings simmered in a luscious, tangy-sweet yogurt gravy. Perfectly paired with rustic, warm flatbreads for a comforting meal.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Grind the soaked urad dal into a smooth, fluffy batter without adding too much water.
2
Shape the batter into small dumplings and steam them until cooked through, then shallow fry until golden.
3
Whisk the yogurt with turmeric, chili powder, and a little water to form a smooth base.
4
Heat mustard oil in a heavy-bottomed pan, add cumin, fennel, and asafoetida for tempering.
5
Pour in the yogurt mixture, stirring continuously on low heat to prevent curdling.
6
Add tamarind pulp and jaggery powder to achieve the signature sweet and sour balance.
7
Gently drop the prepared sepu badis into the simmering gravy and cook for 10 minutes.
8
Garnish with fresh coriander and serve hot alongside warm Pahadi roti.
Ingredients
1 cup urad dal, soaked
2 cups fresh yogurt
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp asafoetida
1 tbsp tamarind pulp
1 tbsp jaggery powder
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
Salt to taste
Fresh coriander leaves for garnish
Warm Pahadi Roti for serving
*This AI-generated recipe may contain inaccuracies.