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You are here: Home / Sabzi and Curries / Sepu Vadi Recipe, Lentil Dumplings in Spinach Gravy

Sepu Vadi Recipe, Lentil Dumplings in Spinach Gravy

2012-10-02 by Anjana Chaturvedi 22 Comments

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Sepu vadi- A healthy spinach curry with steamed white lentil dumplings

Sepu vadi is a specialty from the hilly state of Himachal Pradesh . The sepu vadi/ Dumplings are made of ground fermented lentils/urad daal, which are first  boiled in water and then deep fried in mustard oil. The gravy is made with spinach, dill,yogurt and whole spices.

Sepu vadi is Best served with Rotis (Indian flat breads)  cumin rice or just plain steamed rice. I have learned this from a friend of mine, and tweaked it a bit. Hope you will like this traditional Himachali recipe.

You may also like these delicious recipes-

  • Ven Pongal
  • Peanut Chutney
  • Curd Rice
  • Instant Mango Pickle
  • Pinwheel Samosa
  • Aloo Moong Daal Bhajiya

 

sepu vadi recipe

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5 from 1 vote

Sepu Vadi , Lentil Dumplings in Spinach Gravy

Sepu vadi- A healthy spinach curry with lentil dumplings 

Course: Main Course, Side Dish
Cuisine: Himachali Cuisine
Keyword: Sepu vadi
Servings: 4 Person
Author: Anjana Chaturvedi

Ingredients

For the dumpling/ Vadi

  • 1 cup Urad daal / White lentil – 1 cup
  • 1/2 tsp Crushed fennel seeds /kuti hui saunf- 1/2 tsp
  • 1/2 tsp Crushed pepper corns/kuti hui kali mirch – 1/2 tsp
  • 1/2 tsp Salt /namak- 1/2 tsp

For the Gravy

  • 2 Tomatoes / Tamatar chopped
  • 1 cup Curd /dahi
  • 100 gms Spinach /palak-
  • 2 tsp Dill leaves /suwa optional
  • 4 Cloves/laung
  • 10 Peppercorns/kali mirch
  • 2 Green chilies/Hari Mirch
  • 2 Green Cardamom/hari elaichi
  • 1/4 tsp Black Salt/Rock Salt
  • 1 tsp Table Salt
  • 1/3 tsp Turmeric /haldi
  • 1/2 tsp Red Chili Powder/ Laal Mirch
  • 1/4 tsp Fennel powder/ Pisi Saunf
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 3 cup Water / Paani

For Tempering

  • 2 tbsp Mustard oil
  • 1 tsp Cumin seed
  • 1 tsp Coriander seed crushed
  • 1/3 tsp Asafoetida / Hing powder
  • 1 Black Cardamom / Badi Elaichi
  • 1.5 tsp Ginger / Adrak
  • 1 Bayleaves/ Tejpatta
  • 1/2 inch Cinnamon /daalchini

Instructions

For The Vadi/ Dumpling

  • Wash and soak ‘urad daal’ (white lentils) in 2 glasses of water for 4-5 hours.
  • Drain, wash and grind to make a smooth paste of moderate thickness.
  • Take the paste out in a bowl and keep it covered for 2 hours to let it ferment (I skipped this step).
  • Whisk well to make it lighter and then add 1 tsp of crushed fennel, 1/2 tsp of crushed pepper corns and 1/2 tsp of salt. Mix well.
  • Heat 2.5 glasses of water in a pan, and when it starts boiling take a big lump of the ground daal mixture (made in step 4) and drop in the boiling water and let it boil for 5 minutes.
  • Take the boiled lump out in a plate and let it cool down for 5 minutes and then chop to make medium size pieces.
  • Heat oil in a pan and deep fry the vadi pieces (made in step 5) till they’re golden in colour (traditionally frying and cooking is done in mustard oil only, but you can use your choice of cooking oil for frying).

For The Gravy

  • Wash and blanch spinach in hot boiling water for a minute.
  • Drain and refresh in cold water and then grind with dill, green chilies, green cardamoms, cloves and peppercorns to make a fine paste.
  • Take out in a bowl and mix curd and whisk well,then add 2.5 cup water and mix.(A)
  • Heat 2 tbsp of mustard oil in a pan, add 1 tsp of cumin seeds, crushed coriander seeds, grated ginger, bay leaves, cinnamon, 1 whole black cardamom (slightly crush to open the mouth) and asafoetida.
  • When cumin start crackling add turmeric, chili powder and fennel powder.
  • Add spinach mixture (A).Let it boil for 5 minutes.
  • Now add salt and the fried dumplings (sepu vadis) and let it simmer for 10 minutes.
  • Add lemon juice and serve hot.
  • Serving suggestions – Best served with cumin rice/plain rice and chapati.

Related Recipes

  • Sakra Saag / Spinach and Radish Curry
  • Gobhi Kofta in Spinach Gravy ,Gobhi Kofta curryGobhi Kofta in Spinach Gravy ,Gobhi Kofta curry
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  • Chili Paneer Mumtaz
  • Corn Masala Curry, How To Make Tomato Corn Curry
  • How To Make Punjabi Choley ,Punjabi Choley Recipe

Filed Under: Gravy dishes, Himachal Pradesh Cuisine, Sabzi and Curries Tagged With: Authentic recipe, Indian Curries, Indian food, Jain food, low fat recipe, No onion garlic recipe, palak ki subzi, satvik food, sepu vadi, spinach, Subzis and curries, vegetarian

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Comments

  1. Juhi says

    2020-01-26 at

    Hello Aunty! How many/much tomatoes should we use for the gravy? The recipe doesn’t mention it. thanks for all your recipes. Me and a lot of my friends use your blog! hope you are feeling well these days!

    Reply
    • anjanaskc says

      2020-01-31 at

      Hello Juhi , I am doing good ,Glad you and your friends liked maayeka 🙂 I have used 2 medium tomatoes for the gravy, have updated the post . Thank you

      Reply
  2. Chander Pal says

    2015-01-19 at

    Appearance gives 5 star to this mouthwatering dish. Thank you for posting such recipes and I would love to hear more about himachali cuisine.
    Thanks
    chander

    Reply
  3. Faseela Noushad says

    2012-10-06 at

    Super innovative recipe…yum

    Reply
  4. Hema says

    2012-10-05 at

    Wow, looks superb and have bookmarked it..

    Reply
  5. Priya says

    2012-10-03 at

    Never had this dish, looks super catchy and colourful.

    Reply
  6. Nupur says

    2012-10-03 at

    I read the similar recipe long back in some blog. And forgot to bookmark it .. Good that you posted this here.. I wanted to make similar stuff for so long.

    Thanks for linking it to the event .. 🙂

    Reply
  7. DivyaGCP says

    2012-10-03 at

    Healthy delicious and very colorful..

    Divya's Culinary Journey

    Reply
  8. Prathima Rao says

    2012-10-03 at

    This looks super delicious!! Perfect dish, as always 🙂
    Prathima Rao
    Prats Corner

    Reply
  9. Vijayalakshmi Dharmaraj says

    2012-10-03 at

    very nice…
    Vegetable Fried Rice using Normal Rice
    Join in my first event – FEAST FOR YOUR GURU
    VIRUNTHU UNNA VAANGA

    Reply
  10. PT says

    2012-10-03 at

    yummy and delicious.. would love to try it..

    Reply
  11. Shobha says

    2012-10-03 at

    I love the vadis.. my mom used to dry these in the sun (after grinding) and store for later use. We also make them in onion gravy and tomato gravy.

    Reply
  12. Meena B says

    2012-10-03 at

    this is delicious. never heard of dumplings this way but now i know next time how my spinach is going to be served.

    Mysore pak
    Join my first event — Be My guest

    Reply
  13. Rajani@eatwritethink.com says

    2012-10-03 at

    oh the combination of dill and spinach!!! superb!

    Reply
  14. Rumana Ambrin says

    2012-10-03 at

    Very delicious and mouthwatering dish…

    Reply
  15. Hamaree Rasoi says

    2012-10-03 at

    The lentil dumpling sounds good with spinach gravy…It has to be delicious..

    Reply
  16. Kaveri Venkatesh says

    2012-10-03 at

    Lovely recipe….The platter looks inviting

    Reply
  17. Nita says

    2012-10-03 at

    Sound delicious! Love authentic recipes. Thank you! I know will be using your blog for my kitchen!! 😉

    Reply
  18. divya says

    2012-10-02 at

    Looks just absolutely yummy!!

    Reply
  19. Julie says

    2012-10-02 at

    Totally new recipe to me,healthy & yummy!!

    Reply
  20. Anu says

    2012-10-02 at

    Looks yum and a nice traditional recipe, would like to have some

    Reply
  21. sangeeta says

    2012-10-02 at

    I love this. Shepu vadi is a favorite and it has been a long time I made it. beautiful pictures too.

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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