Authentic Himachali Sepu Badi Curry with Warm Pahadi Sidu
Experience the rich and comforting flavors of the Himalayas with these spiced lentil dumplings simmered in a creamy yogurt gravy. Perfectly paired with soft, traditional wheat bread for a wholesome meal.
80min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked urad dal and chana dal completely and grind them together into a smooth, thick batter using minimal water.
2
Spread the batter evenly in a greased plate and steam it for about 15 minutes until set, then cut into bite-sized diamond shapes to make the sepu badis.
3
Lightly shallow fry the steamed sepu badis in mustard oil until golden brown and keep them aside.
4
In the same pan, heat more mustard oil and sauté the chopped onions until golden brown, followed by the ginger-garlic paste until raw aromas disappear.
5
Add coriander powder, turmeric powder, and red chili powder, stirring well with a splash of water to prevent burning.
6
Lower the heat and slowly pour in the whisked yogurt, stirring continuously until the gravy thickens and oil begins to separate.
7
Add water to adjust consistency, gently drop in the fried sepu badis, and simmer on low heat for 10 minutes.
8
Finish with garam masala and freshly chopped coriander leaves, and serve warm alongside traditional steamed sidu bread.
Ingredients
1 cup split urad dal, soaked for 4 hours
1/2 cup chana dal, soaked for 4 hours
1 cup plain yogurt, whisked
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1/2 teaspoon garam masala
3 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.