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Palak Sepu Vadi (Lentil Dumplings in Spinach Gravy - Himachali Style)

Palak Sepu Vadi (Lentil Dumplings in Spinach Gravy - Himachali Style)

Cooking Time

Preparation Time : 480

Cook Time : 30

Total Time : 510

Ingredients

Serves 3

  • Sepu Vadi -

  • 1/2 cup urad dal (split black gram lentil), soaked overnight

  • 1

  • 1/2 tsp. salt or to taste

  • 1/2 tsp. coriander seeds

  • 1/2 tsp. fennel seeds

  • 1/2 tsp. cumin seeds

  • 1/2 tsp. peppercorns

  • 2 whole red chilies, broken

  • 1 cup oil

  • Gravy - 2-3 bunches of spinach, blanched & pureed

  • 1 cup sepu vadi

  • 1 tbsp. oil

  • 1

  • 2-3 green cardamoms

  • 5-6 cloves

  • 1/2 tsp. cumin seeds

  • 1/4 tsp. asafoetida

  • 1 tbsp. coriander powder

  • 1 tsp. cumin powder

  • 1/2 tsp. turmeric powder

  • 1 tsp. red chili powder

  • 1/2 tsp. salt or to taste

  • 1/2 - 1 tsp. garam masala powder

  • 2-3 tbsp. yoghurt

  • 1 tsp. ghee / butter

Directions

  • 01

    Sepu Vadi - Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

  • 02

    Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

  • 03

    Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

  • 04

    Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool.

  • 05

    Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

  • 06

    Gravy - Mix together all the dry spices (except salt) in 1 cup water and keep aside. Heat oil and temper with cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida. Saute for a few seconds.

  • 07

    Add the spice mix and continue to simmer on a medium flame till the oil separates and the gravy reduces.

  • 08

    Now add the spinach puree followed by the yoghurt, 1/2 cup water and salt. Mix well and continue to simmer for 2-3 minutes or till you get a desired consistency.

  • 09

    Add the sepu vadi, cover and cook for a minute more. Switch off the flame and let it remain covered for 5 minutes.

  • 10

    Add the ghee and mix well. Serve as a side dish with any form of rice or Indian bread.

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