Sepu vadi, egg curry & telia maah - pahari cuisine

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
• 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

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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.