Authentic Himachali Sepu Badi Madra
A festive Himachali delicacy featuring fried lentil dumplings simmered in a rich, spiced yogurt-based gravy. Infused with aromatic traditional spices, this comforting dish offers a uniquely creamy and tangy flavor profile.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked urad and chana dals completely and grind them together into a smooth, thick batter using minimal water.
2
Divide the batter, spread it onto greased plates, and steam for 12-15 minutes until set. Let cool and cut into diamond-shaped pieces.
3
Heat mustard oil in a pan and deep-fry the steamed bodi pieces until golden brown and crisp. Soak them in warm water for 5 minutes, then gently squeeze out the excess water.
4
In a heavy-bottomed pan, heat ghee and add cumin seeds, black cardamom, green cardamom, cinnamon, and cloves until they crackle.
5
Add ginger-garlic paste and sauté 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, coriander powder, and fennel powder. Cook the gravy on medium-low heat until the oil separates.
8
Add salt and 1 cup of water to adjust the gravy consistency, bringing it to a gentle boil.
9
Add the prepared sepu badis into the simmering gravy and cook on low heat for 10 minutes so they absorb the flavors.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or phulka.
Ingredients
1 cup split urad dal (black gram), soaked for 4 hours
1/2 cup chana dal (split Bengal gram), soaked for 4 hours
2 cups plain yogurt (curd), whisked
2 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamom pods
4 green cardamom pods
2 cinnamon sticks
4 cloves
1 teaspoon ginger-garlic paste
1 teaspoon fennel powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Mustard oil for frying
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.