Head Over Coin

Indian recipes and culinary adventures

Sepu Vadi: Pahadi Goodness for Your Soul!

|

Chef Curry Do’pyaza

Sepu Vadi: Pahadi Goodness for Your Soul!

Namaste Dosto! Kem chho? Sasriakal!

Chef Curry Do’pyaza here, back in your kitchens and hearts with another lip-smacking recipe straight from the majestic hills of Uttarakhand! Today, we are diving deep into the flavorful world of Sepu Vadi, a delicious lentil-based dish that is sure to tantalize your taste buds.

This hearty dish is a staple in Kumaoni households, especially during the chilly winter months. Think of it as a warm hug in a bowl! Sepu Vadi is also a common feature during special occasions like weddings and festivals, where it’s often served as a comforting and nourishing meal for the whole family. It’s a dish that embodies the spirit of togetherness and warmth.

A Little Trip Down Memory Lane

The history of Sepu Vadi is as intriguing as its taste. It’s believed to have originated as a way for the people of Kumaon to preserve lentils during the harsh winters. The vadis (lentil cakes) were dried and stored, providing a readily available source of protein and nutrients. Over time, this simple preservation technique evolved into the delectable dish we know and love today.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 45 minutes

What You’ll Need (Ingredients):

  • 1 cup Gahat Dal (Horse Gram) – This is the star!
  • 1/2 cup Chana Dal (Split Chickpea Lentils)
  • 1 medium sized Pyaaz (Onion), finely chopped
  • 2 medium sized Tamatar (Tomatoes), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 4-5 cloves Lahsun (Garlic), minced
  • 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level)
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhania Powder (Coriander Powder)
  • 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1/4 teaspoon Hing (Asafoetida)
  • 2 tablespoons Sarson ka Tel (Mustard Oil)
  • Salt to taste
  • Fresh Hara Dhaniya (Cilantro) for garnish

Step-by-Step Instructions:

  1. Soak the Dals: Wash both the Gahat Dal and Chana Dal thoroughly. Soak them in enough water for at least 4-5 hours, or preferably overnight. This softens the lentils and makes them easier to grind.
  2. Grind the Dals: Drain the soaked dals and grind them into a coarse paste. You can use a grinder or a food processor. Don’t add too much water, just enough to get a smooth-ish consistency.
  3. Make the Vadi Mixture: In a large bowl, combine the ground dal paste with grated ginger, minced garlic, chopped green chillies, a pinch of hing, and salt to taste. Mix everything well.
  4. Shape the Vadis: Take small portions of the dal mixture and shape them into small, round or oval-shaped vadis (cakes).
  5. Shallow Fry the Vadis: Heat mustard oil in a pan over medium heat. Gently place the vadis in the hot oil and shallow fry them until they turn golden brown on all sides. This takes about 5-7 minutes per side. Remove the fried vadis and set them aside.
  6. Prepare the Gravy: In the same pan, add a little more mustard oil if needed. Add a pinch of hing, then add the chopped onions and sauté until they turn golden brown.
  7. Add the Tomatoes and Spices: Add the chopped tomatoes and cook until they soften. Then, add turmeric powder, coriander powder, and red chilli powder. Sauté for another minute until the spices release their aroma.
  8. Add Water and Vadis: Add about 2-3 cups of water to the pan, depending on how thick you want the gravy to be. Bring the gravy to a boil, then gently add the fried vadis.
  9. Simmer and Cook: Reduce the heat to low, cover the pan, and let the Sepu Vadi simmer for about 20-25 minutes, or until the vadis are soft and have absorbed the flavors of the gravy.
  10. Garnish and Serve: Garnish with fresh cilantro and serve hot with rice or roti.

Chef’s Tips for a Perfect Sepu Vadi:

  • Mustard Oil Magic: Using mustard oil is crucial for that authentic Kumaoni flavor. Don’t skip it!
  • Soaking is Key: Don’t rush the soaking process. It makes the vadis softer and easier to digest.
  • Adjust the Spice: Feel free to adjust the amount of green chillies and red chilli powder to suit your taste.
  • Simmer Slowly: Simmering the vadis in the gravy allows them to absorb all the delicious flavors.

Cooking It Your Way:

  • Pressure Cooker: After adding the water and vadis to the gravy, you can pressure cook it for 2-3 whistles for a quicker cooking time.
  • Slow Cooker/Crockpot: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours for a super flavorful and tender Sepu Vadi.
  • Induction Stove/Gas Stove: Follow the instructions as above.

Nutritional Information (Approximate per serving):

  • Calories: 300-350
  • Protein: 15-20g
  • Carbohydrates: 40-45g
  • Fat: 10-15g

Serving Suggestions:

  • Serve hot with steamed rice or roti.
  • A dollop of fresh ghee (clarified butter) adds a rich flavor.
  • Pair it with a side of raita (yogurt dip) for a cooling contrast.
  • Enjoy it as a comforting meal on a cold winter day.

Time to Get Cooking!

So, there you have it! A simple yet flavorful recipe for Sepu Vadi that is sure to bring a taste of the Himalayas to your home. I encourage you to try this recipe and experience the magic of Kumaoni cuisine. Share this delightful dish with your family and friends.

Happy Cooking, Dosto!

Yours in flavor,

Chef Curry Do’pyaza