Sun-dried urad dal dumplings cooked with spinach in a yogurt sauce — the celebrated Himachali Dham preparation combining preserved protein with seasonal greens.
Ingredients
16 to 20 sepu vadi (Himachali sun-dried urad dal dumplings — substitute with regular badi available at Indian stores)
300g fresh spinach — blanched and roughly chopped
1 cup yogurt — whisked
2 tbsp ghee
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp dry ginger powder
1/2 tsp red chilli powder
1/4 tsp turmeric
Salt to taste
Fresh coriander
Method
Fry the sepu vadi in 1 tbsp ghee on medium for 2 to 3 minutes until golden and slightly puffed. Set aside.
Blanch spinach in boiling water 2 minutes.
Drain. Squeeze out all excess water. Roughly chop.
Heat 2 tbsp ghee in a pot. Add cumin — sizzle.
Add asafoetida. Add turmeric, dry ginger powder and red chilli powder. Fry 30 seconds.
Reduce to low. Add whisked yogurt in 3 additions stirring continuously.
Cook on low for 6 to 7 minutes until yogurt is cooked through.