Authentic Himachali Sepu Badi with Warm Pahadi Sidu
A traditional Himachali delicacy featuring crispy urad dal dumplings simmered in a rich, spiced spinach and yogurt gravy. Perfectly paired with fluffy, steamed wheat sidu bread for a comforting meal.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Grind the soaked urad dal into a smooth, thick batter with minimal water and whisk until fluffy.
2
Spread the batter evenly in a greased plate and steam until cooked through, then cut into small diamond-shaped badi pieces.
3
Shallow fry the steamed badi pieces in mustard oil until golden brown and keep aside.
4
Heat mustard oil in a heavy-bottomed pan, add cumin seeds, black cardamom, cloves, and cinnamon until fragrant.
5
Add ginger-garlic paste and sauté until raw aroma disappears.
6
Pour in the spinach puree and cook well, then lower the heat and whisk in the sour curd continuously to avoid curdling.
7
Add turmeric powder, coriander powder, red chili powder, and salt, simmering the gravy until oil separates.
8
Drop the fried sepu badi into the bubbling gravy and simmer for ten minutes until they absorb the flavors.
9
Serve hot alongside freshly prepared warm Pahadi Sidu.
Ingredients
1 cup split black gram (urad dal), soaked
2 cups fresh spinach puree
1 cup sour curd
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 black cardamoms
3 cloves
1 cinnamon stick
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
Salt to taste
Water as required
*This AI-generated recipe may contain inaccuracies.