1 cup.. Channa Daal (gram lentils) 2 tbsp.. Hara Dhania (green coriander), chopped 2.. Hari Mirch (green chillies), finely chopped Oil for frying 2.. Onions, finely sliced 1 tsp.. Sarson (black mustard seeds) 10 – 15 Kari Patta (curry leaves) 1 tsp.. Ginger Paste 1 tsp.. Garlic Paste 2.. Tomatoes, finely chopped 2 tbsp.. Besan (gramflour), mixed in 1 cup water 1 tsp.. Dhania (coriander) Powder 1tsp.. Chilli Powder ½ tsp.. Garam Masala

1. Wash the channa daal and soak for 15 minutes. 2. Drain water and grind coarsely, add salt, hara dhania and hari mirch. 3. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. 4. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. 5. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. 6. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. 7. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa.