1 cup chana dahl, soaked
2 green chilies, finely chopped
2 onions, finely sliced
1 tsp mustard seeds
8-10 curry leaves
2 tsp ginger garlic paste
2 tomatoes, finely sliced
2 tbsp gram flour (besan), mixed in 1 cup of water
1 tsp coriander powder
1 tsp chili powder
1/2 tsp garam masala powder
Oil for frying
2 tbsp coriander leaves, chopped

Vada Curry

1. Mix the chana dahl with salt, coriander leaves, green chilies and grind coarsely.
2. Heat oil in a frying pan, fry spoons-full of the chana dahl paste to make small vada. Fry until golden brown, drain excess oil and keep aside.
3. Reheat 3 tbsp of same oil in another pan, add mustard seeds, chopped onion and fry until brown. Also add curry leaves and fry for 2-3 minutes.
4. Then add ginger garlic paste, tomatoes, coriander powder, chili powder, garam masala powder, salt and fry until the oil separates.
5. Stir in gram flour water and bring to a boil. Now add the prepared vada, mix well, cover the pan and leave to simmer for 5-10 minutes.
6. Serve hot with any pulao or parathas.
   Serves: 4
   Preparation time: 30-35 minutes