To make the vada, soak the urad dal overnight. In the morning, grind it into a smooth paste. Whisk the batter a little. Heat oil in a deep pan. Wet your hands, take a small portion of the batter, shape it into a patty, make a hole in the center, and gently drop it into the hot oil. Fry until golden brown. Repeat with the remaining batter to make all the vadas.

To make the sambar, soak the toor dal for 10 minutes. In a pressure cooker, add the chopped bottle gourd, onions, and tomatoes. Cook until soft. Add the soaked dal, turmeric, and salt. Pressure cook for 2-3 whistles until the dal is cooked through. Open the lid and mash the mixture well.

For the tempering, heat ghee or oil in a pan. When hot, add asafoetida, mustard seeds, sambar masala, and curry leaves. Stir well, then add the cooked dal mixture. Add the tamarind water and simmer for 5 minutes. Your sambar is ready. When you’re ready to serve, heat the sambar, add the vadas, and enjoy this delicious sambar vada.