Vada Curry

🔥 Prep

• Rinse 150 g chana dal and soak in enough water for 2 hours.
• Finely chop the 2 onions.
• Dice the 2 tomatoes.
• Measure out 1 tsp fennel seeds, 1 tbsp ginger garlic paste, 1 tsp garam masala, 1 tsp chilli powder, 0.25 tsp turmeric powder, 3 tbsp oil, 1.5 tsp salt, and 400 ml water, keeping each in separate bowls.

🔥 Cook

• 1. After soaking, drain the chana dal and grind it to a coarse paste using minimal water; mix in ½ tsp of the salt (from the measured 1.5 tsp) and set aside.
• 2. Shape the paste into small, flat vadas (about 2 cm diameter) and place on a plate.
• 3. Heat 2 tbsp of the oil in a deep skillet over medium‑high heat until shimmering.
• 4. Fry the vadas in batches for 3‑4 minutes per side until golden brown and crisp; remove with a slotted spoon and drain on paper towels.
• 5. In the same skillet, add the remaining 1 tbsp oil and heat over medium heat for 30 seconds.
• 6. Add the measured 1 tsp fennel seeds and let them splutter for 10 seconds.
• 7. Sauté the chopped onions for 3‑4 minutes until translucent and lightly golden.
• 8. Stir in the 1 tbsp ginger garlic paste and cook for 1 minute until fragrant.
• 9. Add the diced tomatoes, 0.25 tsp turmeric powder, 1 tsp chilli powder, 1 tsp garam masala, and the remaining 1 tsp salt; stir and cook for 5 minutes until the mixture thickens and oil begins to separate at the edges.
• 10. Pour in the 400 ml water, increase heat to medium‑high and bring to a boil; then reduce to medium and simmer for 5 minutes.
• 11. Gently add the fried vadas to the simmering gravy, lower heat to low, and let them simmer for 5‑6 minutes so they absorb the flavors without breaking apart.
• 12. Turn off the heat, optionally garnish with fresh coriander (if available), and let the curry rest for 2 minutes before serving.

🔥 Serve

• Transfer the vada curry to a warm serving bowl.
• Serve hot with steamed basmati rice, coconut rice, or soft idlis/dosas.
• Accompany with a wedge of lemon and a side of plain yogurt or raita for balance.