Name: Sambhar vada recipe by Deepti kunte at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Urad dal- 1 kg; Toor dal- 2 bowls; Chana daal- 2 tbsp; Red chillies and red chilli powder- as per taste; Vegetables used:; Bottlegourd- 1/4 cup chopped; Onion- 1 sliced; Tomatoes- 5 medium sized; Hing- a pinch; Sambhar masala- 2 tbsp; Green chilles- 2; Ginger- 1 tbsp; Oil- as required; Ginger and garlic- 1 tbsp; Oil- as required; Curry leaves- a few; For chutney:; Chana daalia- 1/4 cup; Mustard seeds- 1/2 tsp; Curry leaves- a few; Dessicated coconut- 1/4 cup; Whole chillies- 2; Salt to taste

Ingredients Serving: 10

Urad dal- 1 kg
Toor dal- 2 bowls
Chana daal- 2 tbsp
Red chillies and red chilli powder- as per taste
Vegetables used:
Bottlegourd- 1/4 cup chopped
Onion- 1 sliced
Tomatoes- 5 medium sized
Hing- a pinch
Sambhar masala- 2 tbsp
Green chilles- 2
Ginger- 1 tbsp
Oil- as required
Ginger and garlic- 1 tbsp
Oil- as required
Curry leaves- a few
For chutney:
Chana daalia- 1/4 cup
Mustard seeds- 1/2 tsp
Curry leaves- a few
Dessicated coconut- 1/4 cup
Whole chillies- 2
Salt to taste

Instructions

Wash and soak the urad dal and chana dal overnight. Next day, grind the dal and add the chopped chilles and ginger.
Pressure cook the toor dal with chopped onion, sambhar masala, hing, haldi and water till 3 whistles blow.
For the tadka, chop the tomatoes and keep aside.
Take 4 spoons oil in a pan and heat it, add little mustard seeds, kadi patta and the chopped tomatoes. Stir it a little then add it to our cooked dal.
Now in hot oil, fry these vadas. (I dip the end of rolling pin in hot oil and then make a hole in vada) or with the help of medu vada maker, strain them till they get little brown and crisp.
To prepare the chutney, take the chana daalia, dessicated coconut, whole red chilles salt and little water. Grind it to a coarse paste in the blender.
Serve it hot for best taste.

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