Preparing the Vada

In a blender, combine the soaked channa dal, red chilli, fennel seeds, and salt. Grind coarsely.
Heat oil in a pan. Once hot, shape the dal mixture into small vadas (disk-shaped patties) and fry them until they turn light brown.
Once fried, remove them from the oil and place them on paper towels to remove excess oil. After they cool down a bit, break them into smaller pieces. Set aside.

Preparing the Curry:

In a deep pan or pot, heat 2 tbsp of oil. Add the cinnamon, bay leaf, cloves, cardamom, and fennel seeds. Sauté for a minute or until aromatic.
Add the sliced onions and green chillies to the pan. Fry until the onions turn translucent.
Mix in the ginger-garlic paste and sauté until the raw smell disappears.
Add the cubed tomatoes. Cook for about 5 minutes or until the tomatoes turn soft and mushy.
Stir in the chopped pudina (mint leaves).
and mix well.
Add the red chilli, coriander powder, and jeera powders, followed by garam masala. Stir well to combine.
Pour in the 500 ml of water and bring the mixture to a boil. Let it simmer for about 15 minutes.
Add the broken vada pieces to the curry. Mix well to ensure the vadas are coated with the curry. Let it cook for an additional 10 minutes.
Check the seasoning, adding more salt if necessary.
Garnish with fresh coriander leaves and pudina(mint leaves).

Serving Suggestion:

Vada Curry pairs wonderfully with idli, dosa, or puri. Serve hot.