Heat one teaspoon oil in a pan and roast gram dal.

After a minute, add urad dal.

When they turn light brown, add rest of the ingredients for masala except turmeric.

Roast on low fire for 5 to 10 minutes.

Grind all masala to a fine paste, using a little water, if necessary.

Add turmeric.

Cook tuar dal and mung dal in pressure cooker till tender.

Add four cups water and salt.

Also add tamarind juice.

Heat oil in a pan and fry mustard seeds.

When they stop popping, add neem leaves and asafoetida and fry onion.

Cook for five minutes.

Add ground masala and cooked dal.

Let simmer half covered for 10 to 15 minutes stirring occasionally.

Soak urad dal for vadas for 4 to 6 hours.

Wash and grind to a fine paste.

Add salt, chillies and asafoetida.

Heat oil in a frying pan.

With wet hands take about two teaspoons of the dal mixture, form a ball, press slightly and make a hole in the centre.

Immerse vadas in hot oil.

Fry till light brown.

At a time, fry as many vadas as can be accommodated in the oil.

Set aside.

Just before serving warm up sambhar, immerse vadas and let soak for two minutes.