Boil tomatoes until the skin starts to split. Peel off the skin and puree it. Keep aside.
Soak chana dal for 2 hrs.
Then grind the chana dal along with red chillies and fennel seeds to a coarse paste. Add required salt and mix well.
Form small patties and steam cook for 10-15mins until soft.
Toast it in tawa until roasted (this step is purely optional),set aside. Else you can deep fry them too.
Heat oil add cinnamon, cloves, bayleaf, green chillies and curry leaves.
Add ginger garlic paste, saute till slightly browned.
Then add tomato puree along with required salt, turmeric, coriander and red chilli powders fry for few mins till the masala blends well.
Add 3/4 cup water and allow it to boil.
Add the vadas at this stage and allow it absorb the gravy well and become soft.
Simmer for 5mins.Garnish with coriander leaves and switch off.
Serve Vada Curry with hot steamed idli / kal dosa….one of the best combo!