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.