Himachal Sepu Vadi Lentil Dumpling Spinach Curry

Method

1. 1

   Fry the vadi: Heat 2 tbsp mustard oil until smoking. Reduce to medium. Add the dried vadi. Fry stirring for 3 to 4 minutes until they turn golden and puff slightly. Remove and keep aside. Frying rehydrates and firms the outside of the dried dumplings.

2. 2

   Blanch the spinach: In a separate pot of boiling water, blanch the spinach for 2 minutes. Drain. Run cold water over it. Squeeze firmly to remove all water. Blend coarsely in a mixer — 5 to 8 seconds. Keep aside.

3. 3

   Heat remaining oil: Add 1 tbsp more mustard oil to the same pan. Heat until smoking then reduce.

4. 4

   Add cumin and cook onion: Add cumin seeds — wait to crackle. Add finely chopped onion. Cook 8 minutes until golden.

5. 5

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

6. 6

   Add dry spices: Turn to low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

7. 7

   Add yogurt carefully: Turn to the lowest heat. Add beaten smooth yogurt while stirring. Cook on low, stirring, for 3 to 4 minutes without letting it boil — the Himachali technique of low-heat yogurt cooking.

8. 8

   Add blanched spinach: Add the coarsely blended blanched spinach. Stir well to combine with the yogurt and spice base. Cook 5 minutes.

9. 9

   Add fried vadi: Add the fried vadi to the spinach curry. Stir gently. Add salt and garam masala. Add 1/4 cup water if too thick. Simmer on low heat for 10 minutes — the vadi will soften from the inside and absorb the spinach curry.

10. 10

    Serve: Serve with wheat roti or steamed rice.

11. 11

    Note: Sepu Vadi is a preparation specific to the Kangra and Mandi valleys of Himachal Pradesh — the sepu (a specific type of urad dal vadi made in the Kangra region) is made and dried in autumn for use through the long Himalayan winter when fresh vegetables are unavailable. The combination of spinach and preserved lentil dumpling provides both greens and protein in a single winter dish. This preparation is at the intersection of food preservation and mountain cooking practicality.