Authentic Himachali Khatta Meetha Sepu Badi with Warm Pahadi Sidu
Experience the vibrant flavors of the Himalayas with this traditional Himachali dish featuring lentil dumplings simmered in a tangy yogurt gravy, paired with fluffy stuffed bread.
85min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Grind the soaked urad dal into a smooth, fluffy batter without adding excess water.
2
Mix in the chopped spinach, a pinch of salt, and shape the batter into small flattened discs.
3
Steam the dumplings for 15 minutes, then shallow fry them in mustard oil until golden brown.
4
In a heavy-bottomed pan, heat mustard oil and temper with fennel seeds and asafoetida.
5
Lower the heat and whisk in the sour curd continuously to prevent curdling.
6
Add dry ginger powder, jaggery, and salt, simmering the gravy until it thickens slightly.
7
Gently drop the fried dumplings into the simmering tangy gravy and cook for 10 minutes.
8
Serve hot alongside freshly prepared warm Pahadi Sidu.
Ingredients
1 cup split urad dal, soaked overnight
1 cup spinach leaves, finely chopped
2 cups sour curd, whisked
2 tablespoons mustard oil
1 teaspoon fennel seeds
1 teaspoon dry ginger powder
1/2 teaspoon asafoetida
1 tablespoon jaggery powder
Salt to taste
Warm Pahadi Sidu for serving
*This AI-generated recipe may contain inaccuracies.