In a large bowl soak 1 cup chana dal for 2 hours.
Drain off the water and transfer to a blender.
Add fennel, cumin, chilli, and blend to a coarse paste without adding any water.
Transfer the grinded chana dal paste to a large mixing bowl.
Add coriander leaves, chopped Curry leaves, and salt mix well.
Making sure all the spices are well combined
Wet your hands with water and take a small ball sized chana dal paste and flatten it.
Deep fry in hot oil until the chana dal vada turns golden and crisp.
Drain off the vada into kitchen paper and cool slightly
Break the vada into small pieces and keep aside.
In a large kadai heat oil, saute 1 bay leaf, cinnamon, cloves, fennel, hing, until it turns aromatic.
Further add chopped onion, Ginger garlic paste, chilli n Curry leaves saute well until it changes the colour.
Keeping the Flame on low add turmeric, chilli powder, coriander powder, and salt saute well.
Further add 1 tomato stir till they turns soft and mushy.
Add 1 cup water and 1/2 cup coconut milk mix well adjusting the consistency as required.
Cover and boil for 2 mins,until the flavours are well combined.
Add in pieces of chana dal vada and mix well. cover and boil for 5 mins.
Adjust the consistency as required, as the curry thickens slightly once cooled.
Add 2 tbsp chopped coriander leaves and mix well.
Finally enjoy vada Curry with dosa, idli.
