Authentic Himachali Sepu Badi Madra with Saffron Rice
Indulge in the royal flavors of Himachal Pradesh with this rich, traditional curry featuring golden lentil dumplings simmered in a luscious, spiced yogurt gravy. Perfect for festive gatherings, it pairs wonderfully with fragrant saffron rice.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Grind the soaked urad dal into a smooth, thick paste without adding much water and whisk vigorously to aerate.
2
Spread the paste evenly on a greased plate, steam for 15 minutes, let it cool, and cut into bite-sized diamond-shaped badis.
3
Lightly shallow fry the prepared badis in a teaspoon of ghee until golden brown and keep aside.
4
In a heavy-bottomed pan, heat the remaining ghee and temper with cumin seeds, black cardamom, green cardamom, cinnamon, and cloves.
5
Add ginger and garlic pastes, sautéing until the raw aroma disappears.
6
Lower the heat and slowly pour in the whisked yogurt, stirring continuously to prevent curdling.
7
Add turmeric powder, red chili powder, fennel powder, and dry ginger powder to the simmering yogurt gravy.
8
Cook the gravy on medium-low heat until the oil separates and the sauce thickens nicely.
9
Gently drop the fried sepu badis into the bubbling yogurt curry and simmer for 10 minutes so they absorb the flavors.
10
Adjust salt, garnish with fresh coriander leaves, and serve hot with steamed saffron rice.
Ingredients
1 cup split urad dal, soaked overnight
2 cups plain full-fat yogurt, whisked
2 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamoms
4 green cardamoms
2 cinnamon sticks
4 cloves
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon fennel powder
1 teaspoon dry ginger powder
1/2 teaspoon turmeric powder
1 teaspoon kashmiri red chili powder
Salt to taste
2 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.