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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 and soak the urad dal for 4-5 hours; drain, then grind to a smooth, thick batter with a splash of water. Add finely chopped onion, green chili, ginger, and curry leaves. Mix well and season lightly with salt.
In a deep pot, boil the tuvar dal with 2.5 cups water, turmeric powder, and black pepper over medium heat for about 20 minutes until soft. Mash lightly.
To make the vada, heat oil in a deep pot to 350°F. Wet your palm, take a scoop of dal batter, shape into a small disc, and make a hole in the center. Gently slide into hot oil and fry 3–4 at a time, turning for even golden color. Drain on a paper towel.
For sambhar, heat 1 tbsp oil in a separate pot over medium. Add mustard seeds, cumin seeds, red chili, and asafoetida. When mustard seeds splutter, add chopped carrot, eggplant, and drumstick; sauté for 3-4 minutes.
Add tomatoes, sambhar powder, remaining salt, and the boiled tuvar dal. Pour in tamarind pulp and simmer uncovered 10–15 minutes, until vegetables are tender and flavors meld. Adjust water to desired consistency.
Just before serving, place hot vada in a bowl and ladle sambhar generously over. Serve immediately, optionally with rice.
