Ingredients

• channa dal - 2 cups
• onions - 2 medium
• green chillies - 4
• garlic - 3 to 4 pods
• ginger garlic paste - 2 tbsp
• tomato - 1 big
• red chilli powder - 1 tbsp
• mint - a small bunch
• coriander leaves - a small bunch
• saunf (fennel seeds) - 3 tbsp
• cinnamon, bay leaves - a little
• salt to taste

How to Make Vadakari

• Soak channa dal for 8 to 10 hours and grind it coarsely.
• Add little salt, make small vadas and keep aside.
• Next, 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) and fry till it is brown and add the green chillies slit lengthwise.
• Now add ginger-garlic paste and fry till the raw smell goes.
• After this is done add the chopped tomatoes and red chilli powder, fry for 2 minutes.
• Close the lid for a few minutes till the tomatoes are cooked.
• Now add 4 - 5 cups of water and let it boil.
• While the water starts boiling add the chopped mint leaves and coriander leaves.
• Take the vadas, smash roughly with your hand and add it to the boiling water.
• Finally add the fennel seeds, which should also be ground coarsely.
• Add salt and remove from fire.
• If the curry becomes very thick, add some more water. The curry should be neither too thick nor too watery.