Indian · Brunch
Crispy Lentil Donuts with Tangy Vegetable Stew
Medu Vada with Sambar
A Tamil weekend brunch of crispy fried urad dal donut-style fritters served with a tangy lentil-and-vegetable sambar and coconut chutney.
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
4gSugar
8gFiber
750mgSodium
0mgChol
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Instructions
1
Prep
Drain soaked urad dal completely. Chop ginger, green chillies, curry leaves, and crush peppercorns. Rinse toor dal. Chop tomatoes into 1-inch chunks, cut drumstick into 2-inch lengths, halve shallots. Measure tamarind paste, sambar masala, and tempering ingredients. Chop fresh coriander.
2
Simmer
In a saucepan, combine toor dal, 500ml water, 0.5 tsp turmeric, and 0.5 tsp salt. Bring to boil over high heat, skim foam, reduce to low. Simmer covered 18 minutes until lentils are completely soft. Whisk to break down.
3
Build
Add tomatoes, drumstick, shallots, tamarind paste, sambar masala, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Pour in 200ml hot water. Simmer uncovered 6 minutes over medium-low heat until vegetables are tender.
4
Bloom
While sambar simmers, blend drained urad dal with ginger, green chillies, curry leaves, peppercorns, asafoetida, 0.5 tsp salt, and 4–5 tbsp water into very thick, fluffy, white batter. Beat by hand 2 minutes for fluff. Stir in remaining 0.5 tsp salt.
5
Fry 1
Heat 2 tbsp oil in a small skillet over medium heat. Add mustard seeds, let pop 20 seconds. Add curry leaves, broken red chillies, and asafoetida. Sizzle 10 seconds. Pour entire tempering over simmering sambar. Set warm.
6
Fry 2
Heat 1/2 cup oil in a heavy skillet to 350°F (175°C). Wet hands, shape 2 tbsp batter into 2.5-inch patty, poke centre hole. Slide into hot oil. Fry 8 vadas in 2 batches, 4 minutes per batch, turning, until deeply golden and crisp. Drain on paper towel.
7
Plate
Place vadas on the side and ladle hot sambar generously over. Garnish with fresh coriander. Serve with coconut chutney, lemon pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) split urad dal
- 1 tsp fresh ginger
- 2 green chilli
- 24 fresh curry leaves
- 0.5 tsp black peppercorns
- 1 small pinch asafoetida
- 3 tsp salt
- 120ml (1/2 cup) neutral oil
- 80g (2.8 oz) toor dal
- 500ml (2 cups) water
- 1 tsp turmeric
- 2 small tomato
- 120g (4.2 oz) drumstick
- 8 shallots
- 2 tsp tamarind paste
- 2 tsp sambar masala
- 1 tsp mustard seeds
- 2 dried red chilli
- 2 tbsp fresh coriander