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Saturday, 12 November 2016

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


         These are fried lentil dumplings cooked in a spinach based gravy. It is one of the signature dishes from the regions of Himachal Pradesh. It is a delicious curry to be enjoyed with any form of rice or Indian bread. I personally like to relish it with either jeera rice or rumali roti. 

         Sepu vadi is basically urad dal (split black gram lentil) which is soaked, ground and then steamed along with some aromatic dry spices. Please check for a step by step method with pictures to prepare this (no onion-no garlic-no ginger) delicacy.





  • 2-3 bunches of spinach, blanched & pureed
  • 1 cup sepu vadi (recipe given below)
  • 1 tbsp. oil
  • 1" cinnamon stick
  • 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
  • salt to taste
  • 1/2 - 1 tsp. garam masala powder
  • 2-3 tbsp. yoghurt
  • 1 tsp. ghee / butter






        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.





Sepu Vadi - 
  • 1/2 cup urad dal (split black gram lentil), soaked overnight
  • 1" ginger
  • salt 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
  • oil to deep fry





          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.




                               Blanch and puree the spinach.



                      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.









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