Urad Dal Vadi sabji

By Ranveer Brar · 180 min

Ingredients

Instructions

1. Put the soaked urad dal and salt in a bowl, mix well, then grind to a smooth, fine paste in a mixer grinder.
2. Bring water, salt and oil to a hard boil in a handi. Add the sepu vadi and boil for 7-8 minutes, until they float. Lift them out onto a tray and set aside.
3. In the same water, blanch the spinach for 30 seconds to 1 minute. Move it into chilled water, then squeeze out the water.
4. Grind the squeezed spinach to a smooth, fine puree and set aside.
5. In a bowl, mix the dal paste, green chillies, ginger, coriander leaves, turmeric, degi red chilli powder, a pinch of asafoetida and cumin seeds. Mix well.
6. Oil your palm and shape lemon-sized portions of the mixture into vadi shapes. Set aside.
7. Heat mustard oil in a handi until it reaches its smoking point. Add dry Kashmiri red chilli, cinnamon stick, a pinch of asafoetida, black cardamom, fennel seeds, curd and the split green chilli, then cook for 2-3 minutes.
8. Add the spinach puree, degi red chilli powder, turmeric, coriander powder, salt and sugar. Cook for 7-8 minutes until fully cooked.
9. Add the remaining water, the fried sepu vadi and salt. Cover and cook until oil separates from the gravy.
10. Transfer to a serving dish, garnish with chilli oil and a coriander sprig, and serve hot.

Summarized from Ranveer Brar's video. Watch it for the details.

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