• Channa dal – 2 cups
• Onions – 2 (medium)
• Green chillies – 4
• Garlic – 3-4 pods
• Ginger Garlic paste – 2 tbsps
• Tomato (big) – 1
• Red Chilli powder – 1 tbsp
• Mint – a small bunch
• Coriander leaves – a small bunch
• Saunf (fennel seeds) – 3 tbsps
• Cinnamon and Bay Leaves – a little
• Salt to taste


  1. Soak channa dal for 8-10 hours and grind it coarsely.
  2. Add a little salt, make small vadas (don’t bother about the shape of the vadas) and keep aside.
  3. In a broad saucepan, add a little oil, then add the cardamom and bay leaves.
  4. Next add the garlic which is cut lengthwise.
  5. Add the onions (cut lengthwise), fry till they are brown and add the green chillies, slit lengthwise.
  6. Now add ginger-garlic paste and fry till the raw smell goes.
  7. Add the chopped tomato and red chilli powder, fry for 2 minutes and close the lid for a few minutes till the tomato is cooked.
  8. Now add 4-5 cups of water and let it boil. When the water starts boiling, add the chopped mint leaves and coriander leaves.
  9. Take the vadas, mash them roughly with your hand (do not add whole) and add to the boiling water.
  10. Finally, add the fennel seeds which should be ground coarsely.
  11. Add salt and remove from fire. If the curry becomes very thick, add some more water. The curry should neither be too thick nor too thin.

Recipe courtesy of Anusha