Kangra Sepu Badi

Mukand Badi or Sepu Badi by Sujata Sud Pant


  1. Urad Dal – ½ Cup
  2. Chana Dal – ½ Cup
  3. Mustard Oil Or Ghee – for frying
  4. Ghee – 1 Teaspoon
  5. Fresh Yoghurt – 250 Gms. beaten into a smooth paste
  6. Chilli Powder – ½ Teaspoon
  7. Coriander Powder – ½ Teaspoon
  8. Methi Powder – ½ Teaspoon
  9. Turmeric – ½ Teaspoon
  10. Garam Masala – ½ Teaspoon
  11. Salt – To Taste
  12. Fresh Coriander – For Garnish

Method to make sepu badi:

Soak the urad dal and chana dal overnight.

Grind the dals into a thick paste and wrap in turmeric leaves or in aluminum foil. Steam in boiling water for 15 minutes. Cool and cut into round pieces and fry in mustard oil or ghee. This is the badi. Drain and keep aside.

In a kadhai heat the ghee and add the yoghurt, stirring constantly so that it doesn’t curdle. Once the yoghurt begins to boil, add the chilly powder, coriander powder, methi powder, turmeric, garam masala and salt. Add the badi.

Let it come to the boil and then simmer for 10 minutes.

Garnish with fresh coriander.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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