Authentic Himachali Seelu V7 with Warm Pahadi Sidu
Experience the rustic mountain flavors of Himachal Pradesh with this aromatic and comforting lentil preparation. Served alongside fluffy, traditional wheat bread, it is a truly hearty Himalayan feast.
65min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Boil the soaked black eyed peas in a pressure cooker with adequate water and a pinch of salt for 4 whistles until tender.
2
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then let it cool marginally before reheating on medium.
3
Add cumin seeds and asafoetida, allowing them to splutter in the hot oil.
4
Sauté the finely chopped onions until golden brown, then stir in the ginger-garlic paste until the raw aroma disappears.
5
Pour in the tomato puree along with turmeric, red chili powder, and coriander powder. Cook the masala until oil separates from the edges.
6
Add the boiled black eyed peas along with their cooking water into the spiced tomato base, stirring gently to combine.
7
Simmer the curry on low heat for 15 minutes so the flavors meld together into a rich, cohesive gravy.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm, freshly prepared Pahadi Sidu.
Ingredients
1 cup black eyed peas, soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 tablespoon coriander powder
Salt to taste
2 cups warm water
Fresh coriander leaves for garnish
4 pieces warm Pahadi Sidu
*This AI-generated recipe may contain inaccuracies.