Ingredients

• Channa dal - 2 cups
• Onions - 2 (medium)
• Green chillies - 4
• Garlic - 3-4 pods
• Ginger garlic paste - 2 tbsps
• Tomato (big) - 1
• Red chilli powder - 1 tbsp
• Mint - a small bunch
• Coriander leaves - a small bunch
• Saunf (fennel seeds) - 3 tbsps
• Cinnamon and bay leaves - a little
• Salt to taste

How to Make Tangy Vada Curry

• Soak channa dal for 8-10 hours and grind it coarsely.
• Add a little salt, make small vadas (don't bother about the shape of the vadas) and keep aside.
• In a broad saucepan, add a little oil, then add the cardamom and bay leaves.
• Next add the garlic which is cut lengthwise.
• Add the onions (cut lengthwise), fry till they are brown and add the green chillies, slit lengthwise.
• Now add ginger-garlic paste and fry till the raw smell goes.
• Add the chopped tomato and red chilli powder, fry for 2 minutes and close the lid for a few minutes till the tomato is cooked.
• Now add 4-5 cups of water and let it boil. When the water starts boiling, add the chopped mint leaves and coriander leaves.
• Take the vadas, mash them roughly with your hand (do not add whole) and add to the boiling water.
• Finally, add the fennel seeds which should be ground coarsely.
• Add salt and remove from fire. If the curry becomes very thick, add some more water. The curry should neither be too thick nor too thin.