Sepu vadi, egg curry & telia maah - pahari cuisine

Name: Sepu vadi, egg curry & telia maah - pahari cuisine
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: en
Ingredients: 1) For Sepu ( Shepu ) Vadi :; 250 g urad dal; 3 cups water; 2 tablespoon cooking oil; 1 teaspoon ginger, shredded; 2 large onions, chopped; 4 green chillies, chopped; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon garam masala powder; 1 teaspoon black peppercorns, crushed; 2 large tomatoes, chopped; 250 g dill ( sepu / shepu ) leaves, chopped; Salt to taste; Fried red chilli to garnish; Coriander leaves for garnishing; 2) For Egg Curry :; 4 eggs, boiled and halved; 2 large onions, finely sliced; 100 g cashew nuts; 100 ml oil; 1 teaspoon ginger - garlic paste; 1 teaspoon garam masala powder; 1 cup water; 1 tablespoon cream; Salt to taste; 3) For Telia Maah :; 250 g maah dal ( whole black beans ); 3 cups water

Main Dish

4 servings

45 min

60 min

Very Easy

(4.4/5 - 5 votes)
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Enjoy these Indian dishes all flavors there.

Ingredients

Number of serving: 4

1) For Sepu ( Shepu ) Vadi :

250 g urad dal

3 cups water

2 tablespoon cooking oil

1 teaspoon ginger, shredded

2 large onions, chopped

4 green chillies, chopped

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon black peppercorns, crushed

2 large tomatoes, chopped

250 g dill ( sepu / shepu ) leaves, chopped

Salt to taste

Fried red chilli to garnish

Coriander leaves for garnishing

2) For Egg Curry :

4 eggs, boiled and halved

2 large onions, finely sliced

100 g cashew nuts

100 ml oil

1 teaspoon ginger - garlic paste

1 teaspoon garam masala powder

1 cup water

1 tablespoon cream

Salt to taste

3) For Telia Maah :

250 g maah dal ( whole black beans )

3 cups water

100 ml mustard oil

3 large onions, chopped

2 large tomatoes, chopped

10 cloves garlic, chopped

2 - inch piece ginger, chopped

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon garam masala powder

1 1/2 teaspoon coriander powder

Salt to taste

1 teaspoon shredded ginger

Preparation

1) Wash and soak the dal till it gets soft. Grind the dal and make a tight dough. leave it to ferment for 3 hours. Once the dal dough is fermented, make large uniform balls with the dough. Next, flatten each ball by pressing between your palms and place the formed vadis into boiling water.
After 15 minutes, check to see if the vadis are cooked by piercing them. When cooked, remove from water, dice and then deep fry till golden brown. Set aside. Heat 2 tablespoon oil in a kadai and add in the shredded ginger and chopped onions and cook till golden brown.
To this, add the chopped chillies, coriander and cumin seeds, turmeric powder, garam masala powder and crushed pepper, and season with salt. After a while, add chopped tomatoes and cook for 5 minutes till they are tender. Add the chopped dill and cook the mixture well. Now add the fried vadis to the mixture and let it simmer for 5 minutes.
2) Shell the eggs, cut into half and keep aside. Heat oil in a kadai and fry the finely sliced onions till golden brown. Keep some aside for garnishing. Grind the fried onions and cashew nuts and set aside.
Heat 1 tablespoon oil in a pan and add ginger - garlic paste. Fry till it gets a brownish color and then add onion - cashew nut paste. Cook till the mixture starts to thickens. Now add garam masala powder, water, cream and salt, and let it cook for 5 - 7 minutes on a low heat. Remove from the heat and garnish with sliced boiled eggs and fried onions. Serve with rice.
3) Wash the dal and soak in water for 3 hours. Boil and strain the dal. Heat mustard oil in a kadai. Add in chopped onions, tomatoes, garlic and ginger and cook till golden brown.
Add turmeric powder, red chilli powder, garam masala powder and coriander powder. Now add the boiled dal into the mixture, adjust salt and cook for 5 - 8 minutes on low heat. Garnish with shredded ginger and serve with roti.