Also known as Biuli Dal Er Boda in Bengali, this vada recipe is made with a thick mixture of grounded urad dal, sooji (for crisp), chillies, onion and other tantalizing spices. First up, grind soaked ...

"It's great in dishes like buttery, long-cooked Dal Makhani with cream," he says. "And Medu Vada, a typical South Indian breakfast snack of fermented urad dal batter fried into crispy fritters." ...

There's a non-veg version of it too. This beloved South Indian treat has a urad dal base. Crisp on the outside and soft on the inside, it is best enjoyed with sambar and chutneys. Another vada recipe ...

Remove the skins and mash the flesh, then set aside. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds ...