Sepu Vadi is an important part of Himachali Cuisine in India and you will find it there in every celebration, be it a wedding or a festival. Himachali Sepu Vadi is very tasty and healthy because of urad dal but for some reason it is not popular in the other parts of the country.
|Preparation time||60 minutes|
|Urad dal, whole or broken||1 cup|
|Cumin seeds (jeera)||3/4 tsp|
|Anise seeds (saunf)||3/4 tsp|
|Black peppercorns (kali mirch)||1/2 tsp|
|Asafoetida (heeng)||A pinch|
|Vegetable oil||To fry|
- Pick the dal to make sure that there are no stones or dirt in it and then wash it. Soak it overnight in water and in the morning strain it fully and grind the dal coarsely.
- You can also use the dal without the husk but with husk is better for this recipe.
- Whisk the dal with a spoon so that it’s lighter. To test its readiness, drop a pea size portion of dal in water. If it floats, it is ready otherwise whisk it more.
- Crush cloves and black peppercorns coarsely and then mix them in dal along with all other spices.
- Now steam the urad dal in a shallow pan for about 20 minutes. You can use a dhokla pan. After 20 minutes, try piercing it with a knife. If it comes out clean, it’s done otherwise steam some more.
- Once it cools down, cut it in squares (or in any other shape).
- Fry the urad dal pieces till they are golden brown.
- Strain the fried pieces on a paper towel so that excess oil is removed.
- Himachali Sepu Vadi is ready to be used in a curry.