Masala Vada Curry - Chana Dal Vada Curry

Step 1: To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours

Step 2: Once the dal is soaked, coarse grind chana dal with the ingredients for making the base -dry red chili, curry leaves, fennel seeds and salt

Step 3: Just sprinkle water while grinding, the masala vada batter should be thick

Step 4: Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli

Step 5: Or you can pan fry the Vada batter in a paniyaram pan with a little oil until it browned and crisp

Step 6: The later gives a delicious taste to the Masala Vada Curry

Step 7: Ensure you drizzle oil while pan frying the vada in the paniyaram pan

Step 8: Meantime, we can start making the curry

Step 9: Heat oil in a heavy bottomed pan on medium flame, add whole black pepper, cloves, cinnamon, bay leaf, slit green chili, curry leaves, ginger, garlic and onions

Step 10: Make sure to remove few seeds from green chili if you want to make it less spicy

Step 11: Once the onion turns golden, add the tomato puree and all the masala powders - turmeric powder, red chili powder, coriander powder, chili powder and salt

Step 12: Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil

Step 13: Add required water and let the curry masala cook for a few minutes

Step 14: Once the masala is cooked, drop in the masala vada into the curry mixture

Step 15: Cover it with a lid and cook the Masala Vada Curry on a medium flame

Step 16: The masala vada curry will absorb all the water and become thick

Step 17: This will take around 5 to 7 minutes

Step 18: Finally add chopped mint leaves and give the Masala Vada Curry a stir and serve

Step 19: Serve Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal

Step 20: You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa Recipe