Urad Dal Vadi sabji | बिना प्याज लहसुन बड़ी सब्ज़ी | famous Himachali Sepu Vadi | Chef Ranveer Brar

Himachali Sepu Vadi – soft urad dal vadi, creamy spinach-curd gravy और पहाड़ी मसालों से बनी ये traditional Himachali delicacy हर bite में देती है authentic pahadi flavours.

Prep Time: 10-15 minutes Cook Time: 20-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

Urad Dal Vadi sabji | बिना प्याज लहसुन बड़ी सब्ज़ी | famous Himachali Sepu Vadi | Chef Ranveer Brar Recipe - Ranveer Brar

Ingredients
Process

Ingredients

For Dal Paste

2 cups Urad dal (washed & soaked overnight), भीगी हुई उड़द दाल
Salt to taste, नमक स्वादअनुसार

For Poaching

Water as required, पानी
Salt to taste, नमक स्वादअनुसार
2 tsp Oil, तेल
Prepared Sepu Vadi, तैयार की हुई सेपू वड़ी

For Sepu Vadi Mixture

Prepared Dal Paste, तैयार की हुई दाल का पेस्ट
4-5 no. Green Chillies (less spicy & chopped), हरी मिर्च
1 inch Ginger (peeled & finely chopped), अदरक
2 tbsp Coriander leaves (roughly chopped), धनिया पत्ता
½ tsp Turmeric powder, हल्दी पाउडर
½ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
A pinch of Asafoetida, हींग
½ tsp Cumin seeds, जीरा

For Himachali Sepu Vadi

2-3 tbsp Mustard oil, सरसों का तेल
1 no. Dry Kashmiri Red Chilli, सूखी कश्मीरी लाल मिर्च
½ inch Cinnamon stick, दालचीनी
A pinch of Asafoetida, हींग
2 no. Black Cardamom, बड़ी इलायची
1 tsp Fennel seeds, सौंफ
1 ½ cups Curd (beaten), दही
1 no. Green Chilli (slit into half), हरी मिर्च
Prepared spinach puree, तैयार की हुई पालक की प्यूरी
1 tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
1 tsp Sugar, चीनी
Remaining water, पानी
Fried sepu vadi, तली हुई सेपू वड़ी
Salt to taste, नमक स्वादअनुसार

For Blanching

1 large Spinach (cleaned & roughly chopped) पालक

Other Ingredients

Iced Chilled Water, ठंडा पानी
Oil for frying, तलने के लिए तेल

Process

For Dal Paste

In a bowl, add soaked urad dal, salt to taste and give it a good mix.
Transfer it into the mixer grinder jar and grind it into the smooth fine paste.

For Poaching

In a handi, add water as required, salt to taste, oil and bring it to a roaring boil.
Add prepared dal vadi and boil it for 7-8 minutes or until dal vadi floats to the surface..
Remove the vadi into the tray and set aside for further use.
In the same water, add spinach leaves and blanch it for only 30 seconds to a minute only.
Transfer the spinach into the chilled water and leave it aside for a while.
Squeeze the spinach and transfer it into the mixer grinder jar and grind it into the smooth fine paste.
Keep it aside for further use.

For Sepu Vadi Mixture

In a bowl, add prepared dal paste, green chillies, ginger, coriander leaves, turmeric powder, degi red chili powder, a pinch of asafoetida, cumin seeds and give it a good mix.
Grease your palm with oil and take lemon size balls from the mixture.
Give it a desired shape to form a vadi and keep it aside for further use.

For Himachali Sepu Vadi

In a handi, add mustard oil, once it reaches the smoking point, add dry kashmiri red chilli, cinnamon stick, a pinch of asafoetida, black cardamom, fennel seeds, curd, green chilli and cook for 2-3 minutes.
Add spinach puree, degi red chilli powder, turmeric powder, coriander powder, salt to taste, sugar and cook for another 7-8 minutes until it’s cooked.
Add remaining water to adjust the consistency, fried sepu vadi, salt to taste, cover with a lid and cook for a while until oil separates from the gravy.
Transfer it into the serving dish and garnish it with chilli oil and coriander sprig.
Serve hot with roti and steam rice.