Wash and Soak urad dal overnight in enough water
In the morning, strain , grind the dal with ginger, chilli , hing and salt to a smooth paste.
Take out the batter in a bowl and add onion, coriander leaves, cumin seeds, green chillies and salt and mix it well.
Beat thoroughly with your palms to make it fluffy.
Pour a small portion of the batter in a bowl of water, if it floats, its done.
Now heat oil in a kadhai/wok
Take water in a small bowl and apply some water on both palms.
Take some batter in your palm and give a round shape and make a hole in the centre with your thumb.
Slide this vada into the hot oil and deep fry until golden brown in colour from all the sides, turning occasionally.
Deep fry the vadas in batches of 4 at a time
Remove the vadas on an absorbent paper to remove excess oil.
Serve hot with sambar and chutney.
For the sambar - Wash and soak the toor dal for one hour
Boil the toor dal along with chopped onion, chopped tomatoes, jaggery, turmeric powder and salt for 4 whistles
Switch off the flame and let the pressure release by itself.
Meanwhile, heat oil in a pan and add mustard seeds, when they splutter, add onion cut into lenghtwise and sauté until translucent
Add green chillies and curry leaves and stir well
Now add red chilli powder, coriander powder, sambar masala and mix well.
Add the boiled dal and mash with the back of the ladle so that there are no lumps in the sambar
Now Add the tamarind pulp and let it boil for 15 minutes, on a medium flame, covered with a lid
Finally garnish with coriander leaves and serve piping hot with medu vada
