Sambhar Vada

Sambhar Vada

Ingredients:

For Vada:

Urad Dal / black gram - 3 cups
Salt - to taste
Ginger - 1 inch, chopped
Onion - 1/2 cup, chopped
Green chillies - 2 no Cumin seeds 1 tsp
Black pepper corns - 3 teaspoon
Oil - for deep frying

For Sambhar:

Toor dal - 3/4 cup
Tamarind - 1 lemon size
Vegetables (carrot, beans and potato) - 1 cup
Shallots / Red Onions - 1/2 cup
Tomato - 1 no, chopped
Sambar masala - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Curry leaves - 1 string
Mustard seeds + Urad dal  - 1 tsp

For Vada:

1) Wash and soak urad dal for 4-5 hours and grind it to a fine paste using 2 tsp water.
2) Add salt,  coriander leaves, green chilli, ginger , cumin seeds and pepper to the batter and make fine paste.
3) Heat oil in a Kadai/Frying pan.
5) Take another bowl with water near to your batter pan.
6) Dip your right hand first into water and take a lemon size batter and gently make a hole in center  using your right hand thumb.
7) Put this vada into oil slowly.
8) Repeat this vada making step for the remaining batter. Each time dip your hand into the water to make perfect shape of vada.
10) Fry till it becomes golden brown in colour.
11) When vada is fried well, remove it from oil and transfer it to bowl.
For Sambar:
1) Pressure cook the toor dal. Once cooked, mash using potato masher as much as possible. Keep aside.
2) Soak tamarind in warm water for 15 minutes and extract juice from it. Keep aside.
3) Take a pan and heat oil. When it is hot add mustard and urid dal. Allow mustard seeds to splutter.
4) Add curry leaves followed by chopped onions and saute till onions are translucent.
5) Add tomato and cook till they completely mashes.
6) If you are using veggies, add now and sprinkle little water to cook them. Continue cooking till vegetables become soft.
7) Add salt, sambar masala and turmeric powder. Cook for 2 more minutes.
8) Add tamarind juice, mashed toor dal and two cups of water.
9) Boil it till it reaches the sambar consistency.
Serving
Put sambar in bowl.
Dip vada in Sambar and serve