Sepu Wadi is a Himachali dish served during festive feasts and dham. Made from urad dal dumplings cooked in a spinach based gravy.
Ingredients:
Instructions:
- Preparing the Wadi
- In a bowl, take urad dal , soak it overnight. Remove water and grind into a paste, season with salt and spices. Steam or fry small wadi.
- Cook Spinach Base
- Take a pan, heat mustard oil, add cumin , onion, ginger paste, garlic paste, and sauté till golden. Add tomato and turmeric, chili, and coriander .
- Add Spinach
- Mix in chopped spinach and cook till combined with the masala.
- Combine Wadi
- Add wadi pieces to the spinach gravy, pour water , and simmer for 10–15 mins.
- Finish
- Sprinkle garam masala, adjust salt, and serve warm .
Benefits:
- Protein : Urad dal have plant based protein, assisting muscle health.
- Iron & fiber: Spinach boosts iron consumption and helps digestion.
- Low in fat: Steamed wadi makes this dish lighter yet filling.
- Immunity : Spices like turmeric and garlic have anti inflammatory.
