Rinse Parry’s Toor Dhal one or two times with fresh water (after discarding the water used for soaking)
Cook the Dhal in a pressure cooker with 1.5 cups of water, ½ tbsp cooking oil, and a pinch of turmeric powder. Cook the dhal for 4 to 5 whistles until it can be mashed really well.
Take a heavy-bottomed kadai. Add some cooking oil (3 tbsp) and fry the items mentioned under Tempering for some time.
Now add the required vegetables along with a small quantity of water and a pinch of turmeric powder. Add some salt to the vegetables. Cook for 2 to 3 minutes and add the squeezed tamarind water to the vegetables in the Kadai.
Now, add Sambar powder and Asafoetida. Let the contents boil together till the raw smell of Tamarind goes off.
Take out the Toor Dhal from the Pressure cooker, mash it, and pour it into the Kadai.
Now, add one or two teaspoons of Masala Powder to the Kadai.
Finally, add some curry leaves, coriander leaves. Add salt as per your taste.
Serve Sambhar hot with some crispy chips. The remaining Masala Powder can be stored in an air-tight container for future use.
Wash and rinse Parry’s Bengal Gram and soak it in water for about 2 hours. Grind the Dhal coarsely with some salt. While grinding, sprinkle a little water from time to time if it becomes too thick. Take care to maintain rough and coarse consistency of the batter.
Finely chop onions and green chillies. Crush the ginger.
Add roughly chopped curry leaves and coriander leaves to the batter
Add one table spoon of masala powder and salt as per your taste
Heat oil in a pan. Once the oil is hot, take a lemon size ball of batter in a plantain leaf, flatten it into vadas with your hand and start to fry the same in the oil.
When one side turns golden brown, flip it over and fry the other side till it becomes crispy.
Drain the excess oil and serve crispy delicious vadas hot.
