Maayeka

Indian Vegetarian Recipes - No Onion No Garlic

  • Home
  • Recipe Index
  • Cooking Tips and Tricks
  • Herbal Beauty Tips
  • About Me
  • Media
You are here: Home / Sabzi and Curries / Sepu Vadi Recipe I Lentil Dumplings in Spinach Gravy

Sepu Vadi Recipe I Lentil Dumplings in Spinach Gravy

2012-10-02 by Anjana Chaturvedi

Jump to Recipe Print Recipe

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

Sepu vadi is a specialty from the hilly state of Himachal Pradesh . The 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 of sepu vadi 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. Do try this traditional curry once and you will surely love the simple rustic flavors of this awesome curry.

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

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

Print Recipe
5 from 3 votes

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.

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

« Lauki Chana Daal Sabji | Dudhi Chana Dal Recipe +Video
Cheesy Spaghetti Rolls »

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!

    • 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

  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

  3. Faseela Noushad says

    2012-10-06 at

    Super innovative recipe…yum

  4. Hema says

    2012-10-05 at

    Wow, looks superb and have bookmarked it..

  5. Priya says

    2012-10-03 at

    Never had this dish, looks super catchy and colourful.

  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 .. 🙂

  7. DivyaGCP says

    2012-10-03 at

    Healthy delicious and very colorful..

    Divya's Culinary Journey

  8. Prathima Rao says

    2012-10-03 at

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

  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

  10. PT says

    2012-10-03 at

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

  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.

  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

  13. [email protected] says

    2012-10-03 at

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

  14. Rumana Ambrin says

    2012-10-03 at

    Very delicious and mouthwatering dish…

  15. Hamaree Rasoi says

    2012-10-03 at

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

  16. Kaveri Venkatesh says

    2012-10-03 at

    Lovely recipe….The platter looks inviting

  17. Nita says

    2012-10-03 at

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

  18. divya says

    2012-10-02 at

    Looks just absolutely yummy!!

  19. Julie says

    2012-10-02 at

    Totally new recipe to me,healthy & yummy!!

  20. Anu says

    2012-10-02 at

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

  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.

5 from 3 votes (3 ratings without comment)

Search Maayeka Recipes

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!

Browse Recipe Categories

Popular Posts

dry-fruit-laddu

Dry Fruit Laddu Recipe | Sugar Free Healthy Laddu

besan- wali -Turai- sponge -gourd-curry

Besan Wali Turai Ki Sabji | Sponge Gourd Curry

Lauki-muthiya-Dudhi-muthiya

Lauki Muthiya | How To Make Doodhi Muthiya | Dudhi Na Muthia

Veg- Pulao

Pulao Recipe | Quick Vegetable Pulao Recipe | Veg Pulao

Chili -Honey-Recipe

How To Make Honey Chili Sauce | Spicy Honey Sauce Recipe

kachche-aam-wali-bhindi-okra-stir fry

Kachche Aam Wali Bhindi | Okra with Raw Mango

ajwain-leaves-pakode- fritters

Ajwain leaves Pakode |अजवाइन के पत्तों के पकोड़े

beans-aloo-curry-barbatti-aloo

Beans Aloo Recipe | Barbatti Aloo Curry

gulgule-recipe-pua

Gulgule Recipe | How to Make Gulgule | Sweet Pua Recipe

curry-leaves-pakoda

Curry Patta Pakoda | Curry Leaves Fritters

Gunda-Pickle

Gunda Pickle Recipe | Lasode Ka Achar | Gum Berry Pickle

paka-kela-ki-ssookhi-sabji

Pake Kele ki khaati Meethi Sabji

sun-dried-guvar-phali-kothavarangai-vathal

Sun Dried Guvar Kachri | Kothavarangai Vathal

Green-chili-pickle

Easy Green Chili Pickle I Hari Mirch Ka Achar

DAAL-BUKHARA

Dal Bukhara Recipe

hare-chane-ka-bhabra-bachka

Bihari Hare Chane Ka Bachka | Chane ka Bhabra

chawal-ki-kachri-phool

Chawal ki Kachri | Chawal Ke Phool | चावल की कुरेरी

vrat-ka-dhokla

Vrat ka Dhokla | Samak Rice ka Dhokla | Vrat Recipe

PODI-IDLI

Podi Idli Recipe (with Mini Idli )

dosa-poppers-pakoda

Dosa Poppers Recipe | Dosa Bonda Recipe

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.