Palak Sepu Vadi Stir Fry

          Sepu Vadi is a traditional Himachali cuisine, where the vadis (lentil dumplings) are made of urad dal (split black gram). They are soaked, ground and steamed along with some aromatic ground spices. Later they are added to gravies. 

          Today I made a simple, yet delicious spinach stir fry along with these dumplings. It is an ideal side dish with any Indian bread or rice. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches of spinach, chopped
• 1 cup fried sepu vadi (lentil dumplings)
• 1-2 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/4 tsp. asafoetida (hing)
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee

          Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the onion, garlic and chilies.

          Sauté till light brown. Then add the spinach, salt and turmeric powder. Continue to stir fry till the moisture dries up.

          Now add the fried sepu vadi and ghee. Toss well and cover. Switch off the flame and let it remain covered for 5 minutes. Serve as a side dish with either rice or chapattis.

                                  Heat oil & temper with panch phoron & asafoetida. 

                                  After it stops spluttering, add onion, garlic & chilies.

                                  Add spinach, 

                                 salt & turmeric powder. Stir fry till moisture dries up.

                   Add fried sepu vadi & ghee. Toss well & cover. Switch off the flame & let
                   it remain covered for 5 minutes. 

                                  Serve as a side dish with either rice or chapattis.

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.