Himachali Sepu Vadi (Urad Dal / Split Geen Gram Lentil Dumplings)

          These are fried lentil dumplings made of soaked and ground urad dal (split black gram lentil). Few aromatic ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. They are then stored in air-tight containers in the refrigerator for later use. 

          These Sepu Vadi (lentil dumplings) are cooked in gravy to be relished with any Indian bread or rice. I like having them just as it is or make into delicious chaat for an evening tea-time snack. So check out the step by step pictorial recipe to prepare this simple local delicacy.

• 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.

                                Dry roast whole spices & grind.

                                  Grind soaked dal along with ginger into a smooth paste.

                                  Mix dal paste, dry spice powder & salt.

                                   Spread on a greased steel plate. 

                                  Steam for 10 minutes.

                                  When cool, cut into desired shapes.

                          Deep fry them to a light golden colour. Drain on a kitchen towel.

                                 Store in an airtight container for future use.

Roasted Urad Dal Fry

           If you have got tired of having only tuvar, moong, chana and masoor dal, then do try this roasted urad dal fry for a change. I do sometimes go in for this type of dal which can be enjoyed with rice or chapattis. It simply turns out delicious and wholesome. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup split urad dal (Black Gram), dry roasted & soaked in water for 30 minutes
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. mustard oil + 1 tsp. 
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee (clarified butter)
• 1-2 tbsp. coriander leaves, chopped

          Pressure cook the roasted urad dal in 1 & 1/2 cups water, onion, green chilies, turmeric powder, ginger and 1 tsp. oil for 4-5 whistles. Whisk slightly and keep aside.

         Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the ginger-garlic paste. Sauté for a few seconds.

          Add the boiled dal and salt to taste. Simmer on a medium flame for 2-3 minutes. Add ghee and coriander leaves. Mix well and switch of the flame. Serve with rice or chapatis. 

                                Dry roast lentil & soak for 30 minutes.

                      Pressure cook roasted urad dal in 1 & 1/2 cups water, onion, green
                      chilies, turmeric powder, ginger & 1 tsp. oil for 4-5 whistles. Whisk
                      slightly & keep aside.

                                Heat oil & temper with panch phoron & asafoetida. 

                   After it stops spluttering, add ginger-garlic paste. Sauté for a few seconds.

                    Add boiled dal & salt to taste. Simmer on a medium flame for 2-3 min. 

                              Add ghee & coriander leaves. Mix well & switch of the flame.

                                  Serve with rice or chapatis. 

Whole Moong & Whole Urad Dal Dosa / Uttapam (Green Gram & Black Gram Pancakes)

          These healthy and nutritious breakfast are just perfect to start your day. They are made of whole moong dal, whole urad dal and brown rice. Some coriander stalks, ginger and green chilies are ground along with the lentils & rice to add some intense flavor to the dosa. Chopped onions and idli podi (gun powder) too, can be sprinkled over the dosa while frying to make onion dosa / uttapams. Relish them hot with some coconut chutney and sambar.

• 1/4 cup whole moong dal (green gram)
• 1/4 cup whole urad dal (black gram)
• 1/4 cup brown rice
• 1/4 tsp. fenugreek seeds 
• handful of coriander stalks, chopped
• 1" ginger, chopped
• 2 green chilies
• 1/4 tsp. asafoetida
• salt to taste
• oil to shallow fry
• coconut chutney & sambar to serve

          Soak the moong dal, urad dal, rice and fenugreek seeds overnight. Drain. Add ginger, green chilies, asafoetida, coriander stalks, salt and required quantity of water.

           Grind to a paste and the batter should be of pouring consistency. Keep aside. There is no need to ferment.

          Heat a non-stick tawa (griddle) and add few drops of oil. Spread evenly and then sprinkle some water. After it sizzles off, wipe clean with a tissue paper. 

          Drop a ladleful of the batter and spread it in a circular motion with the back of the ladle into a round pancake. Drizzle some oil around the edges and over it.

          Cook on one side for a minute till it is lightly browned. Flip it over and cook the other side too. 

          Remove on a plate and continue making similar dosas with the remaining batter. Serve them hot with chutney and sambar.

                      Soak moong dal, urad dal, rice & fenugreek seeds overnight. Drain.

                         Add ginger, green chilies, asafoetida, coriander stalks, salt & required 

                         quantity of water. Grind to a paste & the batter should be of pouring 

                         consistency. Keep aside. There is no need to ferment.

                     Heat a non-stick tawa & add few drops of oil. Spread evenly & sprinkle

                        some water. After it sizzles off, wipe clean with a tissue paper. Drop a 

                        ladleful of the batter & spread it in a circular motion with the back of 

                        the ladle into a round pancake. Drizzle some oil around the edges & on it.

                              Cook on one side for a minute till it is lightly browned. Flip it

                              over and cook the other side too. 

                                  Serve them hot with chutney and sambar.

                         Chopped onions & idli podi can be sprinkled over the dosa while

                         frying to make onion dosa / uttapams. 

                                   Flip it over and cook the other side too till done. 

                                  Relish them hot with some coconut chutney and sambar.

Sauteed Chicken with Whole Black Gram

          A great side dish of stir fried chicken, which can be relished with any Indian bread, baked or deep fried. I gave a twist to the usual dish by adding some soaked whole black gram, so you get the goodness of both fibre and proteins at the same time. 

          A very good combination for a quick frankie or paratha roll. Try having it on a toasted bread and layered with some mayo, green chutney, tomato sauce or kasundi / English mustard. The options are plenty.

• 500 gms, boneless chicken cubes, boiled & shredded
• 1/2 cup sabut urad dal (whole black gram lentil), soaked overnight
• 2 tbsp. oil
• 1 onion, chopped
• 1" ginger, finely chopped
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 ts. garam masala powder
• 1 small tomato, chopped
• 2 tbsp. coriander leaves, chopped
• tomato slices, green chilies, onion slices & coriander leaves to garnish (opt)

          Heat oil and saute the onion, ginger, garlic and green chilies till they turn slightly light brown in colour.

          Add the chicken, soaked urad dal and all the powdered spices. Continue to fry on a medium flame for 2-3 minutes.

          Now add the tomatoes and the coriander leaves and saute for another minute or two. Take off the flame and garnish. Serve as a side dish with phulkas, parathas or any deep fried Indian bread.

          

Kaali Dal Pakoras ( Black Gram Fritters)

          These are some yummy lentil fritters to lighten up your evenings. Relish them as a tea-time snack or as appetizers along with some green chutney or ketchup. Made from soaked kaali dal / urad dal (split black gram lentils with skin), they just turn out soft and delicious. Any leftover pakoras can be dipped into spiced yoghurt gravy and made into kadhi pakoras, which can be had either with any Indian bread or rice.

• 1/2 cup split kaali / urad dal with skin (black gram lentils), soaked for 2 hours
• salt to taste
• 2 dry red chilies
• 1 tsp. ginger, grated
• 1/2 tsp. kalonji (nigella seeds)
• oil to deep fry

          Grind together the soaked dal (lentil) along with dry red chilies and ginger with very little water. Add salt and kalonji and mix well.

          Heat oil and drop spoonful of the batter and deep dry till golden. Drain on a paper napkin and serve them hot with any chutney or sauce.

Khalo Dal (Lentil - Sikkimese Style)

         This is a  lentil preparation of Sikkimese style with either split or whole black gram and generally had with hot steamed rice. It is a very simple dal and very common in every local household. The end product is very delicious and the flavour is derived from the use of raw mustard oil during the process of boiling. So check out the step by step pictorial recipe to prepare it.
          

• 1/2 cup urad dal (split black gram), soaked for 30 minutes 
• 1 cup water
• 1 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• 1 tsp. ginger paste
• salt to taste 
• 2 tbsp. ghee
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 green chilies, slit
• 1 tbsp. coriander leaves to garnish

          Boil the dal along with mustard oil, turmeric powder, water and ginger paste for 4-5 whistles. Add salt and give it a whisk. 

           Heat ghee in a pan and sauté the onion, green chilies and garlic till light brown. 

           Add the tempering to the boiled dal. Garnish with coriander leaves and serve hot with steamed rice.

                    Boil dal with mustard oil, turmeric powder & ginger paste for 4-5 
                    whistles. Add salt & give it a whisk. 

                                  Heat ghee & sauté onion, green chilies & garlic....

                                ..... till light brown. 

                                  Add tempering to the boiled dal. 

                                  Garnish with coriander leaves.

                                 Serve hot with steamed rice.