Wadai Curry

Ingredients:

1 cup Chana dahl
2 red or green chili
Salt
Onions (optional for Wada)
Fennel
½ tsp ginger/garlic paste
½ tsp turmeric
½ small tomato
2 tsp chili/coriander powder

Directions:

Soak the chana dahl for 3 hours and wash thoroughly and drain. Add 2 red or green chilies, 1 tsp of salt and grind to a paste. Tip: If you add onions, you have wada.

In a dosai pan, flatten the mixture into a big round pancake and add oil and fry on medium high heat until golden brown. Then crumble.

In a pressure cooker, add oil to coat the bottom of the pan. Add 1 tsp of fennel, then when slightly browned, add 1 medium onion, diced finely. Add a pinch of salt to fry the onions a little crispier. Add ½ tsp ginger/garlic paste. For a change, you can add tomato/tomato sauce right after frying the onions.

Cook well, then add ½ tsp turmeric powder, then 1-2 tsp chili powder. When it comes to a boil, add the crumbled wada and smash the wada. Cook for 1 whistle and take off the heat. Add curry leaves or/and coriander leaves.