To prepare lentil balls grind the soaked toor dal with red chilli, curry leaves,fennel seeds and salt to coarse paste. Don't pour the dal soaked water. Keep this for late use.

Add chopped onion, grated coconut to this. Mix thoroughly and make it into small balls and keep aside.
For this proportions it gives around 10 balls.

Heat gingelly oil in kadai add mustard seeds, tempering papad, methi seeds and curry leaves. Let the mustard to temper. Once done add shallots and garlic. Saute until garlic changes to light golden colour.

Add chopped tomatoes to this and cook until it turns mushy.

Now add chilli powder, turmeric powder and coriander powder with some salt. Saute a bit.

Squeeze the tamarind water and add this. Add the soaked dal water with this. Add another cup of water to this. Close with lid and cook in high flame for 8 to 10 minutes.

Meanwhile grind coconut with fennel seeds and cumin seeds to nice paste.

Add this to the boiling gravy and let it cook another 5 minutes in medium flame.

This is the time to add the lentil balls. Add slowly one by one. Don't pour everything at one time. Don't stir the balls, it may get break. Let it cook until balls started to float on the top. If you are not sure you can steam the lentil balls before adding in steamer or idli maker.

Adjust the salt and switch off the flame once the balls starts floating. Garnish with coriander leaves. Serve hot with steamed rice.