Sepu Badi (Urad Dumpling Curry) is an important part of the Himachali cuisine, served on every special occasion like weddings and festivals. For some reason it is only made in Himachal homes and never became popular in rest of the country.
|Preparation Time:||60 minutes|
|Urad Dal (broken or whole)||1 cup|
|Spinach leaves||250 gm|
|Dahi (yogurt)||2 cups|
|Garam Masala||1 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Coriander (dhania) Powder||1 tsp|
|Heeng (asafoetida)||A pinch|
|Cumin seeds (jeera)||1/2 tsp|
|Turmeric powder (haldi)||1/2 tsp|
|Fennel (saunf) powder||1 tsp|
|Vegetable Oil||To Fry|
- Soak the dal overnight. Grind it coarsely into a thick paste.
- Mix 3/4 tsp of salt and steam it in a bowl for 20 minutes. Piercing it with a knife should come out clean.
- While dal is being steamed, blanch spinach and make puree. Keep aside.
- Cut steamed dal into big pieces after it’s a bit cold.
- Fry the pieces in hot oil till they are crisp and brown.
- Drain them on a paper towel to get rid of excess oil.
- Heat ghee in a wok and add jeera and heeng. Once the jeera crackles, add all the dry spices and lower the heat. Add whisked yogurt to the wok and stir continuously otherwise the yogurt will curdle.
- Once the yogurt mixture starts to boil, add fried badis to it. Mix gently and cook for a couple of minutes.
- Add spinach puree and cook for few more minutes.
- Sepu Badi (Urad Dumpling Curry) is ready to serve. It goes well with steamed rice.
- Traditionally spinach is always a part of this recipe but you can skip it if you don’t have it and it will still taste great.
- You can even make it with dhuli urad dal.
- It’s very difficult to stop yogurt from curdling so don’t worry if it curdles little bit because it will stil taste great. Just try to cook yogurt on low heat stirring continuously.