Back to 6 servings Sambar 0.5 cup toor dal, for the sambar 1 tomato, divided 0.25 teaspoon turmeric 3 cups water, divided, 1.5 cups for cooking the dal and 1.5 cups to adjust consistency 1 tablespoon oil 1 teaspoon mustard seeds pinch hing (asafoetida) 1 dried red chilli curry leaves, a few 2 green chilli, slit 0.5 onion, cut into petals, plus extra chopped for serving 0.5 cup tamarind extract 0.5 teaspoon jaggery 1 teaspoon salt, divided 1 tablespoon sambar powder, store-bought works 1 tablespoon ghee Vada 1 cup urad dal, soaked for 3 to 6 hours 2 tablespoons water, for grinding, added a little at a time 2 green chilli, finely chopped 1 inch ginger, finely chopped curry leaves, finely chopped 2 tablespoons coriander, finely chopped 1 tablespoon dry coconut, chopped, optional pinch hing (asafoetida) 2 tablespoons rice flour, helps crispness 0.5 teaspoon salt oil, for deep frying
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1 Step 1: Pressure cook the toor dal, one tomato, turmeric and 1.5 cups water for about 5 whistles until the dal is fully soft.2 Step 2: Heat 1 tablespoon oil in a kadai over medium heat. Fry the mustard seeds, hing, dried red chilli and curry leaves until the seeds splutter, then saute the slit green chillies and onion petals for about a minute.3 Step 3: Add the tamarind extract, jaggery and 1/2 teaspoon of the salt. Boil for about 10 minutes until the tamarind is well cooked and the raw smell is gone.4 Step 4: Whisk the cooked dal and tomato until smooth, then add to the pot. Stir in 1.5 cups water to reach a pourable consistency, bring to a boil, and simmer well.5 Step 5: Stir in the sambar powder and the remaining 1/2 teaspoon salt, then the ghee. Boil for 2 minutes, then keep warm.6 Step 6: Soak the urad dal for 3 to 6 hours (do not over-soak). Drain, then grind with 2 tablespoons water, adding a little at a time, to a thick, smooth batter.7 Step 7: Whip the batter by hand or with a mixer for 3 to 5 minutes until it is light, fluffy and pale. It should float when a spoonful is dropped into water.8 Step 8: Fold in the ginger, curry leaves, coriander, dry coconut, hing, rice flour and salt.9 Step 9: Heat oil for deep frying over medium heat, to about 350 to 375°F (175 to 190°C). Wet your hands, shape lime-sized portions of batter into rings with a hole in the centre, and slide them into the oil in small batches.10 Step 10: Fry on medium heat, turning once, for 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.11 Step 11: Dip the hot vadas briefly in warm salted water, soak about 10 minutes until softened, then gently squeeze dry.12 Step 12: Arrange the vadas on plates, ladle the hot sambar over them, and top with chopped onion. Serve immediately.getsaucepan.com/r/47c8ec5b-9902-5d35-a7cf-504ae25a54cb
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