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Medu Vada Sambhar is a traditional Indian dish with authentic regional flavors and aromatic spicing. This beloved preparation is a family favorite that showcases the incredible diversity of Indian cuisine.
Rinse urad dal thoroughly and soak in water for at least 4 hours; drain well before grinding.
Grind urad dal to a smooth, fluffy batter, adding small amounts of water as needed; add rice flour, chopped onion, green chili, ginger, curry leaves, and salt, mix gently.
Heat oil in a deep pan on medium-high; shape portions of batter into donut-like vadas and carefully slide them into the hot oil. Fry each batch until golden and crisp, turning occasionally for even browning.
For sambhar, combine toor dal and red lentil in a pot with water. Add chopped carrot, tomato, and drumstick; cook until vegetables are tender.
In a small pan, heat oil and add mustard seeds, cumin seeds, asafoetida, and curry leaves; let them splutter. Add turmeric, sambhar powder, black pepper, and tamarind paste; sauté for 60 seconds then pour tempering into the cooked dal mixture. Simmer sambhar over low heat for 15 minutes to deepen flavor, adjust salt and serve hot alongside Medu Vada.
