Soak the chana dal for 3 -5 hours and soak the red chillies in 1/4 cup water for 15 minutes

Grind the tomatoes and ginger-garlic paste into a puree.

Strain the water and add the chana dal into a blender then add one tsp fennel seeds, red chilies, and salt into a grind it by adding little water if needed. then pressure cook it in the idli cooker for 15 minutes by flatten them into a vada shape. Once it is cooked break them into a small pieces

Heat oil in a Kadai, add the fennel seeds, cinnamon stick, cardamom, cloves, bay leaf once the oil is hot.fry it for 30 seconds next add curry leaves and green chilies next add the chopped onions and fry it till it turns translucent in colour

Next, add the tomato puree and stir it for a few minutes and add chilli powder, coriander powder, and salt in it and give a mix.later add the small broken vada pieces mix it again add some water and let it cook for 5 minutes

Once it starts to simmer add the coconut milk and when it starts to boil switch it off and garnish it with some chopped coriander leaves and serve it hot with dosa, puri or idli.