Bengal gram (Kadalai paruppu) - 1 cup
Onion - finely chopped - 1 cup
Tomato - finely chopped - 1
Green chillies - 2 or 3 as required
Garlic - 5 cloves
Ginger - 1 inch size
Cloves - 2
Chilli powder, Coriander powder - as required
Cinnamon - 1 small stick
Fennel seeds(Sombu) - 1/2 teaspoon
Coriander leaves - finely chopped
Salt to taste
Oil - 2/3 teaspoons
Paste : Make a paste of garlic, ginger, cloves, cinnamon, fennel seeds, green chillies coarsely and keep it aside.
Vada : Soak channa dal in water for 2 hours. Drain excess water and grind it coarsely. Add 1/2 cup of chopped onions, coriander leaves, half of the above paste, salt and mix it well. Make it into small balls and steam it like we do for idli.
Curry : Heat oil in pan, fry the leftover paste. Add onions and fry them until they are brown. Add tomatoes, chilli powder, coriander powder and fry until they are cooked. Smash the steamed balls, add to it. Add salt to taste. Pour half cup of water to make it gravy. Once it cooks, garnish with coriander leaves and serve hot.
Cooking time : 30-45 minutes
Servers 4-5 persons