Sepu vadi (split urad dal dumplings in spinach gravy) Recipe

Cooking Directions

• STEP 1.Soak urad dal for 4-5 hours and grind it into a smooth paste.
• STEP 2.Steam the urad dal paste in small dumplings for about 15-20 minutes.
• STEP 3.Heat oil in a pan and add cumin seeds, onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Blend spinach leaves with green chilies and add it to the pan. Cook for a few minutes.
• STEP 6.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 7.Add water and let the gravy simmer for 5-10 minutes.
• STEP 8.Gently add the steamed urad dal dumplings to the gravy and cook for another 5 minutes.
• STEP 9.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to grind the urad dal into a smooth paste to get soft and fluffy dumplings.
• You can add a pinch of baking soda to the urad dal paste for extra fluffiness.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream to the spinach gravy.

Storage and Serving

• Sepu vadi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the sepu vadi hot with steamed rice or roti for a delicious and nutritious meal.