VADA CURRY, VADAI CURRY

Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:

Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.

For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.

Tastes good with idlis and dosas.