Soak 1 cup of urad dal in enough water for 4 hours. Do not over-soak it.

Remove the water and grind the dal into a thick and smooth paste by adding water in batches. I use ½ cup of cold water. Transfer the urad dal paste into a large mixing bowl. Add some salt and beat and mix the batter in a circular motion until it turns light. This helps to incorporate air into the batter and make the medu vada soft and fluffy.

Then add ½ tsp cumin seeds, ½ tsp crushed black pepper, 7-8 chopped curry leaves, 1 tsp chopped green chilli, 1 tsp chopped ginger, 2 tbsp chopped onion, a pinch of hing, and some coriander leaves. Mix well.

Now wet your finger and shape the vada into a round shape, making a hole in the center. You can also shape the vada using tea sieves or a glass. (Refer to the video.)

Heat oil and drop the vada in the oil, deep-frying the medu vada on medium flame. Fry on both sides until they turn golden brown and crisp. Serve hot medu vada with sambar or chutney.

Wash and soak ¼ cup toor dal for 20 minutes. Now, in a pressure cooker, add the soaked dal, ¼ tsp turmeric powder, salt to taste, and 1.25 cups of water. Mix well and pressure cook the dal on medium flame for 4-5 whistles.

In a mixture jar, add 2 tbsp fresh coconut pieces, 2 tbsp roasted chana dal, 1 chopped tomato, 1 green chilli, 1 inch ginger, 2-3 garlic cloves, 3 tbsp sambar masala, and some water. Grind it; the masala paste is ready, keep it aside.

In a pan, add 3 tbsp oil, ½ tsp mustard seeds, and ½ tsp cumin seeds. Add 2 medium-sized chopped onions and sauté. Now, add 2 medium-sized chopped tomatoes and salt. Sauté until the tomatoes become soft.

Then add 1 tsp turmeric powder and 1 tbsp Kashmiri red chilli powder. Sauté it. Now, add ½ cup chopped potatoes, 1 chopped brinjal, ½ cup chopped carrot, ½ cup chopped bottle gourd (Dudhi/lauki), and 2 drumstick slices. Sauté it. Cover and cook the vegetables for 2-3 minutes. Switch off the gas.

When the pressure cooker releases its pressure naturally, whisk the cooked dal and make it smooth. Add sautéed vegetables, masala paste, and 1 cup hot water. Mix well and pressure cook the sambar for 1 whistle.

After 1 whistle, open the pressure cooker; the vegetables are properly cooked. Add water to adjust sambar consistency, also add ½ cup tamarind water (3 tbsp tamarind pulp) and 3 tbsp jaggery. Mix well and boil the sambar for 10 minutes.

In a tadka pan, add 2 tbsp oil, ¼ tsp chana dal, ¼ tsp mustard seeds, some curry leaves, ¼ tsp methi dana, and 2 dry red chillies. Sauté it and add tempering on sambar. Garnish with coriander leaves and serve sambar with medu vada.