• Wash and soak Chana Dal for 1-2 hrs in enough water. Drain off the excess water and add it to a blender jar.
• Grind into a coarse paste without adding any water.
• In a steamer plate (I used my idli plate), put the prepared batter into small sized balls and flatten them down.
• Steam for 10-15 mins on medium flame and remove from heat.
• Once cooled down, break them down until coarse powder. Set this aside.
• In a pan, heat oil. Add fennel seeds and let them splutter.
• Add curry leaves and fry for few seconds.
• Next add finely chopped onions and fry until translucent.
• Add ginger garlic paste and fry for 2-3 mins until the raw smell is gone.
• Add finely chopped tomatoes along with turmeric powder and cook them until mushy.
• Meanwhile, add coconut pieces along with green chilli in a mixer jar.
• Grind into a smooth paste adding some water as needed. Set aside.
• Add finely chopped coriander and mint leaves to the mushy tomatoes. Fry for 1-2 mins.
• Next add the prepared coconut paste and mix well.
• On low flame let this come to a boil. Add red chilli powder and garam masala powder along with salt. Cook for another 3-4 mins.
• Finally add the steamed Chana Dal mixture and mix well. Add some water as needed. Vada Curry becomes quite thick very soon, keep adding water as needed. Cook for 4-5 mins on low flame. Remove from heat.
• Serve hot with idli or dosai.

Note –

• The other method of making: Instead of steaming the chana dal mixture, make Vadais and then break them down. Rest of the recipe is the same.
• Adjust spices as per taste preference.
• Vada Curry becomes thick as it cools down. Add some water and re-heat it before serving.