wada sambar

Ingredients
1 1/2 cup urad daal
2-3 green chillies
2-3 peppercorns
4-5 curry leaves
3 tbsp fresh coconut
salt to taste
oil for deep frying

Method: Soak urad daal and for 3-4 hours. Remove the water from the dal and grind to a paste with green chillies, salt and peppercorns using little water. Grind fresh coconut into chunks. Chop curry leaves and mix together with coconut and batter.
Heat kadhai with oil for deep frying. Wet your palms with water and take a lemon sized ball and flatten it into a vada making a hole in the centre. Or u can use the wada maker for better results. Slowly put 2-3 wadas in the hot oil carefully and fry it on both sides till golden brown.
sambar
Ingredients:
1/2 lime sized ball tamarind
1 cup toor dal/ red lentils
1/2 tsp turmeric powder
2 tsp oil
5 small dry red chilies
8 curry leaves
1 medium onion
1/2 tsp mustard seeds
1/4 tsp asafoetida/ hing
1/2 tsp fenugreek seeds
1 large tomato
2 tbsp sambar powder
1/4 cup chopped cilantro leaves/ coriander leaves
1 cup of chopped vegetable like green beans, carrots, eggplant/ brinjal,opo squash/ bottle gourd

salt to taste

Method: Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, to prepare 1 cup of juice. Wash and clean the dal. In pressure cooker add 2 cups of water,washed dal, turmeric powder and 1 teaspoon of oil.Cook till it is done.Then mash it coarsely.In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add tomatoes and sambar powder Add the tamarind extract and let boil lightly until the onions and tomatoes are cooked. Add the mixture of dal with asafoetida,vegetable of choice. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.
Serve hot wada along with sambar and coconut chutney.