Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy)

Sepu Vadi Recipe (Split Urad Dal Dumplings In Spinach Gravy) is a specialty from Himachal Pradesh. Split Black Urad Dal dumplings are first steamed and then fried. They are then added to the Spinach-Curd gravy, that is flavoured with basic spices powders and whole spices. Addition of dill leaves and saunf powder makes this recipe different from the usual palak gravy dishes. Traditionally the recipe is cooked in mustard oil, but you can use any cooking oil.Serve Sepu Vadi Recipe (Split Urad Dal Dumplings In Spinach Gravy) with Papad Parathas Recipe, Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread) or steamed rice.  Black Urad Dal (Split), Green Chillies, Ginger, Salt, Enos Fruit Salt, Lemon juice, Oil, Spinach, Curd (Dahi / Yogurt), Mustard oil, Dry Red Chilli, Cloves (Laung), Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Bay leaf (tej patta), Cumin seeds (Jeera), Green Chilli, Asafoetida (hing), Coriander Powder (Dhania), Cumin powder (Jeera), Red Chilli powder, Fennel Powder, Black pepper powder, Dill leaves, Salt   For the Dumplings (Vadi) 1/2 cup Black Urad Dal (Split) , soaked overnight 1-2 Green Chillies , chopped 1 inch Ginger Salt , to taste 1 pinch Enos Fruit Salt , or soda 1/4 teaspoon Lemon juice 1/4 teaspoon Oil , ¼ and more for frying vadis For the Gravy 200 grams Spinach 1 cup Curd (Dahi / Yogurt) 1 tablespoon Mustard oil 1 Dry Red Chilli , deseeded 2 Cloves (Laung) 1 Cinnamon Stick (Dalchini) 2 Cardamom (Elaichi) Pods/Seeds , pounded 1 Bay leaf (tej patta) 1/2 teaspoon Cumin seeds (Jeera) 1 Green Chilli , finely chopped 1 pinch Asafoetida (hing) 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Red Chilli powder 1/4 teaspoon Fennel Powder 1/4 teaspoon Black pepper powder , freshly crushed 1 teaspoon Dill leaves Salt , to taste     35   20     To make Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy), make the dumplings by washing and soaking urad dal (split black gram) in about 1.5-2 cups water overnight.Drain and wash the dal.Heat water in a steamer and let it boil.In a blender/grinder jar, combine washed and drained urad dal, ginger, green chilli and grind to make a smooth paste adding about ¼ cup water gradually, so that the mixture is very thick and forms a paste.Take the paste in a bowl and add salt. Whisk it well till it becomes light and fluffy.Add eno and lemon juice and immediately transfer the mixture to a greased plate and steam for about 15-20 minutes.Remove from steamer and insert a toothpick to check whether it is done. If toothpick comes out clean, our vadi is ready. If it doesn’t come out clean, steam for another few minutes more.Meanwhile heat enough oil in a deep frying pan to fry the vadis.Cut the steamed vadis into square pieces.Deep fry the vadi pieces in hot oil till they are crisp and golden in colour.For the Palak PureeSoak Palak leaves in a bowl of water and pinch of salt for about 5 minutes.Remove the stems from the leaves. Roughly chop the leaves.Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.Immediately remove and soak the leaves in a bowl of ice cold water for a minute. Drain all the excess water.In a mixer/blender jar, add blanched palak leaves, dill leaves and about 1-2 tablespoons water and blend till you get a smooth puree.Keep the spinach puree aside.