PREPARATION

1. In a bowl, add 200 grams split pigeon peas, 700 milliliters water and soak for 1 hour.

2. In a another bowl, add 350 grams white lentils, 800 milliliters water and soak for overnight.

3. Transfer the soaked white lentils in a blender, add 70 grams beetroot and blend it into a smooth paste.

4. Transfer this into a mixing bowl, add 1 teaspoon salt, 1/4 teaspoon asafoetida, 1 teaspoon cumin, 1 tablespoon curry leaves, 1 tablespoon ginger and mix it well.

5. Take some mixture in your hand and gently press to flatten. Create a hole in the centre with the help of your finger. 

6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

7. Drain it on an absorbent paper and keep aside.

8. Take a pressure cooker, add the soaked split pigeon peas, 1 litre water, 1 teaspoon salt, 1 teaspoon turmeric, 1 tablespoon garlic, 1 1/2 tablespoons ginger, 100 grams carrots, 140 grams cauliflower, 160 grams eggplants, 180 grams tomato, 70 grams onions, 230 grams pumpkin, 150 milliliters tamarind pulp and mix it well.

9. Cover it with lid and cook until you hear 4 whistles.

10. Open the lid and give it a nice stir.

11. Remove it from heat.

12. Heat 2 tablespoons coconut oil in a pan, add 1 tablespoon mustard seeds, 4 dry red chili, 1/4 teaspoon asafoetida, 20 - 25 curry leaves and stir for 2 - 3 minutes on medium heat.

13. Pour the tempering over the sambar and mix it well.

14. Serve the sambar with prepared vada.