wash and soak the chana dal in water for 3-4 hours. strain the water completely and add it to the mixer along with fennel seeds, garlic cloves, green chilli, ginger, salt. grind it without adding any water to it. grind it to a coarse paste
take out in batches and pinch drop in hot oil and deep fry until crisp. take it to a paper towel.
heat oil, pop in fennel seeds, bay leaf, curry leaves, chopped onions, ginger garlic paste and fry till slightly brown.
further add chopped tomatoes and saute till mushy.
add turmeric powder, fennel seeds, coriander powder, chilli powder, garam masala and fry for a minute.
add water, salt, mix well. close and cook for 5-10 minutes.
meanwhile, grind coconut, fried gram, cashews to a fine paste. open and add the coconut paste to the curry.
lastly, add fried vadas and mix well. add water to thin it, close and cook for 5 minutes.
open and find oil specs on sides when done. add chopped coriander leaves. mix well and serve