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.
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.
Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.
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.
Store in an air-tight container in the refrigerator. It can also be frozen for a later use.
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.
Add the spice mix and continue to simmer on a medium flame till the oil separates and the gravy reduces.
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.
Add the sepu vadi, cover and cook for a minute more. Switch off the flame and let it remain covered for 5 minutes.
Add the ghee and mix well. Serve as a side dish with any form of rice or Indian bread.
