Sepu Vadi
Sun-dried, spiced urad dal cakes called vadi are fried and simmered in a tangy spinach-yogurt gravy, a Chamba and Kangra dham classic.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Steamer
- •Kadai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19 g
- carbs
- 20 g
- fibre
- 7 g
- protein
- 14 g
- calories
- 310 kcal
Instructions
- 1
Break the dried vadi (lentil dumplings) into small pieces. Shallow fry them in mustard oil until golden brown.
- 2
Take them out and set aside. Leave the flavoured oil in the pan.
- 3
Sizzle the cumin seeds in the hot oil. Add the onion and fry until golden.
- 4
Add the garlic and ginger paste. Cook until the raw smell disappears.
- 5
Stir in the turmeric and red chilli powder. Add the chopped spinach.
- 6
Cook the spinach until soft. Blend or mash it roughly until coarse.
- 7
Put the mixture back into the pan. Add whisked yogurt and stir constantly over low heat.
- 8
Add the fried vadi pieces and a little water. Simmer gently for 15 minutes until the gravy thickens.
- 9
Stir in the salt to season and serve hot.
Chef's tips
Fry the vadis until nicely browned so they do not taste raw. Keep the heat low when adding yogurt to prevent it from splitting.
Ingredient substitutions
- spinach → mustard greens
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop, stirring frequently.
Common mistakes to avoid
- •Adding the yogurt over high heat, which makes the sauce curdle.
Serving suggestions
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