Indian cuisine · Soups & Stews

Sambar Vada

Fried lentil doughnuts that soak up hot sambar until soft and richly spiced.

Ingredients · for 4 servings

• 200 g urad dal (split black lentils, skinned)
• 150 g toor dal (split pigeon peas)
• 2 tsp sambar spice blend
• 1 tbsp tamarind paste
• 2 onions
• 2 tomatoes
• 1 carrot
• 1 tsp mustard seeds
• 12 curry leaves
• 2 green chilies
• 1 piece ginger (3 cm)
• 1 liter oil for frying

Instructions

1. Soak the urad dal for 4 hours, drain thoroughly and blend with as little water as possible into a very thick, airy batter; mix in salt, chopped chilies, grated ginger and half the curry leaves.
2. Wash the toor dal and cook in 1 liter water for 25 minutes until soft, then stir until smooth.
3. Dice one onion and the tomatoes, slice the carrot, add all to the dal with the sambar spice and tamarind paste, and simmer for 15 minutes until the vegetables are soft and the soup thickens.
4. Let the mustard seeds and remaining curry leaves crackle in 2 tbsp hot oil and stir into the sambar; keep warm.
5. Heat the frying oil to 175°C, shape flat rings with a hole from the batter using wet hands, and fry in batches for 4–5 minutes until golden-brown, firm on the outside and hollow-sounding.
6. Dip the vada briefly in warm salted water, squeeze out gently, place in deep bowls, pour hot sambar over them, and serve immediately sprinkled with the second, finely chopped onion.