Recipe - Medu Vada with Sambhar

INGREDIENTS

(For Medu Vada)

  • 1 cup split black lentils (urad dal)
  • 1 tbsp chopped green chillies
  • 4-5 Black Pepper (Kalimirch)
  • 10-12 Curry Leaves (kadipatta)
  • 1 tsp chopped ginger
  • Salt to taste
  • Oil for deep-frying

(For Sambhar)

  • 1 cup toovar dal (arhar)
  • 1 onion, chopped
  • 2 small brinjals, cubed
  • 2 drumsticks, cut into 2” pieces
  • 1 potato, cubed
  • 1 tomato, chopped
  • 4-6 whole Kashmiri red chillies, broken into 2 pieces
  • 1 tbsp tamarind pulp
  • 3 tsp Eagle Sambhar Masala
  • ½ tsp Eagle Turmeric Powder
  • ½ tsp Eagle Kashmiri Mirch Powder
  • ¼ tsp Eagle Asafoetida (Hing)
  • 1 tsp mustard seeds (rai)
  • 7-8 curry leaves

PREPARATION

(For Medu Vada)

  • 01Soak urad dal in enough water for at least 2-3 hours.
  • 02Drain, add green chillies, black pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
  • 03Add salt and mix well. Divide the portion into 8 equal parts.
  • 04Wet your hands, take a portion of the mixture and make a hold in the center with a thumb.
  • 05Heat oil in a kadhai, upturn your hand and drop the vada in oil.
  • 06Deep fry the vada till both the sides turn golden brown in colour.
  • 07Drain the vadas on an absorbent paper to remove access oil.

(For Sambhar)

  • 01Wash the toovar dal multiple times with water.
  • 02Pressure cook the dal, onion, brinjals, drumstick and potato with 2 cups of water.
  • 03Allow the steam to escape before opening the lid of pressure cooker.
  • 04Then add tomatoes, tamarind pulp, Eagle Turmeric Powder, Eagle Kashmiri Mirch Powder, Eagle Sambhar Masala, salt and 4 cups of water and bring it to a boil.
  • 05Prepare the tempering by heating oil in the non-stick pan and frying the mustard seeds, curry leaves and asafetida until the mustard seeds crackle.
  • 06Add to the sambhar and simmer for 10 minutes.
  • 07Serve hot with Medu Vada.