South Indian vada curry

Ingredients:

For the vada
Chana dal/Bengal gram -1 cup, soaked for 4 hours
Whole red chillies - 2, soaked with the dal
Coriander leaves - 3-4 tbsp, finely chopped
Turmeric powder - 1/2 tsp
Salt - to taste
Onion finely chopped - 1/2 cup
Oil for deep frying
Oil - 2 tbsp, for tadka
Bay leaf - 2-3, for tadka
Jeera - 2 tsp, for tadka

For the  gravy
Onion -3/4 cup (finely chopped)
Tomato - 2 cups (finely chopped)
Turmeric powder - 1 tsp
Coconut milk - 1 cup, diluted with another half cup water to a total of 1 1/2 cups

For the masala mix
Ginger-garlic paste - 2 tsp
Green chilli  - 3-4, can be adjusted to desired spice level, but it tastes best on the slightly spicier side
Fennel seeds/saunf- 1-1 1/2 tsp. I like to use more as it give amazing flavour
Cloves - 4-5
Green cardamom - 2-3
Grind the above together to a paste with little water

Method:

1. Drain the water from the dal and rinse it well. Grind the dal+red chillies with salt,  turmeric powder with as little water as possible. 
2. Mix chopped onions and coriander leaves with the vada batter.
3. Heat oil in a kadai, drop tbsp full of batter and deep fry on medium heat till golden brown. Once cool enough to touch, break the vadas into 4-5 pieces and set aside.
4. For the gravy - Take a couple of tbsp of the hot oil in another kadai or pan, add bay leaf and jeera and saute for few seconds, then add onions and saute until golden brown. 
5. Then add salt and the ground masala and saute for a few more minutes. Then add the chopped tomatoes, and turmeric powder. Cook on medium-high flame till oil separates.
6. Then add the coconut milk, adjust salt and bring it to boil. Let the raw smell of coconut dissipate, there will be a hefty aroma of the spices and the coconut that will occur in a couple of mins.
7. Add the vadas and simmer for five minutes. Garnish with chopped coriander leaves and serve hot either alone as a snack or with south Indian 'parotta' (you can find frozen variety at the grocery store or make your own - which is a lengthy process on its own), or puri.