Masoor dal vada with curry leaves gravy

This is one of my mother's hit recipes at home. We used to have a big curry leaf tree in the backyard. She used to pluck them fresh and make this dish out of it. Sometimes in place of these vadas, she would put fish - xingi maas ( Stinging catfish) , which is actually a very healthy dish.

Ingredients:

Masoor dal soaked in water: 1/2 cup
Curry leaves: 1 cup
Grated medium sized onion : 1 (divide into half)
Ginger & garlic paste: 2 tbsp.
Chopped green chillies: 2 pcs
Chopped Fresh coriander: 2 tbsp.
Salt to taste
Red chilli powder: 1 tsp
Turmeric Powder: 1tsp
Coriander powder: 1 tsp
Cumin powder:1 tsp
Besan: 1 tbsp.
Oil for deep frying & for the curry

Method:

Make a thick paste of the masoor dal in a mixer adding a small amount of water. Add half of the grated onion, 1 tsp of ginger and garlic paste, salt, green chillies, chopped coriander and besan and mix well. Now in a deep bottomed pan heat oil. With the help of a spoon take the mixture portion by portion like small balls and deep fry them and keep aside .

For the gravy:

Grind the curry leaves in a grinder with little water. Strain the puree and keep aside. We will use only the juice of the puree not the pulp else it will give a bitter taste. Heat oil in a pan. Add the remaining onion, ginger &garlic, coriander powder, cumin powder, red chilli powder, turmeric powder, salt and stir. Now pour in the juice of curry leaves and mix well. Cook by covering with a lid and bring it to boil. Now add the fried vadas into this gravy. Cook by stirring the gravy until it thickens. Once it attains the required thickness put the flame off and transfer this to a serving bowl. Garnish with fresh curry leaves and serve hot.