Authentic Himachali Khatta Meetha Sepu Badi with Warm Sidu
Experience the vibrant flavors of Himachal Pradesh with this traditional lentil dumpling curry, perfectly balanced with tangy and sweet notes. Served warm with fluffy, steamed wheat bread, it offers an authentic taste of mountain hospitality.
95min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked urad dal and grind it into a thick, smooth paste without adding too much water.
2
Mix finely chopped spinach, a pinch of salt, and a pinch of asafoetida into the ground dal paste.
3
Spread the batter onto a greased plate and steam it for about 15 minutes until set, then cut into square dumplings (sepu vadi).
4
Lightly shallow fry the steamed vadi pieces in ghee until golden brown and keep aside.
5
In a bowl, whisk together yogurt, gram flour, turmeric powder, and a cup of water to make a smooth buttermilk mixture.
6
Heat ghee in a heavy-bottomed pan, add cumin seeds, fennel seeds, dried red chilies, and asafoetida, letting them splutter.
7
Pour the yogurt mixture into the pan while stirring continuously on medium heat to prevent curdling.
8
Add tamarind pulp, jaggery, and salt, bringing the gravy to a gentle simmer for about 10 minutes.
9
Gently drop the fried sepu vadi into the simmering gravy and cook for another 5 minutes so they absorb the flavors.
10
Serve hot with freshly prepared, warm Pahadi Sidu.
Ingredients
1 cup split urad dal, soaked overnight
1 cup spinach leaves, finely chopped
2 cups plain yogurt
2 tbsp gram flour (besan)
1 tbsp ghee or mustard oil
1 tsp cumin seeds
1 tsp fennel seeds
2 dried red chilies
1/2 tsp asafoetida (hing)
1 tsp turmeric powder
1 tbsp jaggery powder
1 tbsp tamarind pulp
Salt to taste
Water as needed
4 warm Pahadi Sidu breads for serving
*This AI-generated recipe may contain inaccuracies.