Authentic Himachali Sepu Badi Curry with Warm Mandevli Roti
Experience the royal flavors of Himachal Pradesh with crispy urad dal dumplings simmered in a rich spinach and yogurt gravy. This aromatic festive delicacy offers a comforting blend of earthy spices and wholesome goodness.
85min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked urad dal and grind it into a smooth, thick batter with minimal water.
2
Whip the batter well to incorporate air, shape into small disc-like badis, and steam them for 15 minutes until firm.
3
Shallow fry the steamed badis in mustard oil until golden and crisp, then set aside.
4
In the remaining oil, add cumin seeds, bay leaves, cinnamon, black cardamom, and asafoetida.
5
Add ginger-garlic paste and sauté until the raw aroma disappears.
6
Stir in the turmeric, coriander, and red chili powders dissolved in a splash of water.
7
Lower the heat, slowly whisk in the beaten curd to prevent curdling, and cook until the oil separates.
8
Add the spinach puree and simmer the gravy for 5 minutes.
9
Gently drop the fried sepu badis into the bubbling gravy and cook on low heat for 10 minutes so they absorb the flavors.
10
Serve hot with warm Mandevli roti or steamed rice.
Ingredients
1 cup split black urad dal, soaked for 4 hours
2 cups fresh spinach leaves, blanched and pureed
1 cup thick curd or yogurt
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves
1 inch cinnamon stick
2 black cardamoms
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon Kashmiri red chili powder
1 pinch asafoetida (hing)
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.