Name: Sepu Vadi in Spinach Gravy recipe by Archana Srivastav at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: For Sepu Vadi or Urad dal dumplings :; 1/2 Cup split Black Lentil; 1-2 Green chilies; 1 inch Ginger grated; 1/4 teaspoon lemon juice; 1 pinch baking soda; Mustard Oil to grease and deep fry; For gravy :; 250 grams Spinach; 1 cup curd; 2 cloves; 2 Green cardamon; Bay leaf (1-2); 1 de-seeded dry red chili; 1 inch Cinnamon stick; 1/2 teaspoon cumin seeds; 1 green chili finely chopped; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon red chili powder; 1/4 teaspoon black pepper powder; 1/4 teaspoon fennel powder; Pinch of hing; 1 tablespoon mustard oil; Water as required; Salt to taste

ABOUT Sepu Vadi in Spinach Gravy RECIPE

Sepu Vadi is originally a Himanchal Pradesh speciality . It is prepared from split Black lentil or Kali Urad dal. Black Urad dal dumplings are steamed and deep fried and then added to rich Spinach gravy . Flavored with spices it is rich and great in taste.

Ingredients Serving: 4

For Sepu Vadi or Urad dal dumplings :
1/2 Cup split Black Lentil
1-2 Green chilies
1 inch Ginger grated
1/4 teaspoon lemon juice
1 pinch baking soda
Mustard Oil to grease and deep fry
For gravy :
250 grams Spinach
1 cup curd
2 cloves
2 Green cardamon
Bay leaf (1-2)
1 de-seeded dry red chili
1 inch Cinnamon stick
1/2 teaspoon cumin seeds
1 green chili finely chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder
1/4 teaspoon black pepper powder
1/4 teaspoon fennel powder
Pinch of hing
1 tablespoon mustard oil
Water as required
Salt to taste

Instructions

Wash and Soak split Black lentil or Kali Urad dal in 2 cups of water overnight. Drain excess water
Grind Urad dal , Ginger ,green chili with 1/4 cup of water to form a smooth paste.
Add paste and salt in a bowl and mix well. Boil water in steamer
Add lemon juice and Baking Soda to the paste. Mix well and immediately transfer the mixture to a greased plate and steam for 15-20 min.
Insert a toothpick or knife edge at the center. If toothpick comes out clean, Vadi is ready else steam for few more minutes.
Slice the Vadi into small square pieces
Heat oil in pan and deep fry Vadi until golden brown
For Spinach gravy :
Blanch Spinach for 10 minutes .Soak it in iced water for 2 minutes and squeeze excess water
Blend blanched Spinach and dill leaves to form smooth puree. Keep it aside
Heat oil in a wok, add cloves , cardamom, cinnamon, bay leaf , hing ,cumin seeds ,dry whole red chili and saute for 1 minute
Add all dry masala, mix well and saute for 1 to 2 minutes .
Add Spinach puree , whisked thick fresh curd , fried Sepu Vadi ,1/2 cup of water ,salt and green chilies .Mix well and boil for 7 to 8 minutes over medium slow flame .
Serve hot with poori ,paratha, rice ,etc.

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