SAMBHAR—-Heat oil in a pan add mustard seeds urad daal and chana daal. When crackle add cumin seeds, hing and onion.cook it until onions become brown. Add tomatoes and salt mix and cook for 4-5 min. Add all dry masala. Mix it well. Now add tuar daal paste and tamarind puree. Add water, cover the lid cook it for 3-4 mins. Turn off the flame.sambhar is ready. (You can add vegetables of your choice. For more tangy taste add lemon juice.)

Chutney—-In a mixer jar take all the ingredients (except tadka)grind it well. Now in a small tadka pan heat oil add mustard seeds let them pop. Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing colour. Switch off the flame and immediately pour the tadka on the chutney in the bowl.

WADA—-Drain excess water from the dal and transfer it to the mixer grinder. Grind until the batter is fluffy and have a smooth texture. Sprinkle a few drops of cold water while grinding to grind it smoothly. Don’t add too much water. The batter should be thick.

Add green chilli hing, coriander and salt, mix well and keep aside.
Wet your fingers, take some batter and make a hole in the center using your thumb.

Slip the wada gently into the hot oil and deep-fry on a medium flame till it turns golden brown in colour.

Deep fry all wadas by the same method.

Enjoy this with sambhar and chutney.