Soak the chana dal for 3 hours or if you don’t have the time do what I did and cheat– put the chana dal in a microwave-safe bowl, add enough water to top the dal by at least an inch, and zap for three minutes. Then drain.

Grind the chana dal with the red chili peppers, fennel seeds, cumin seeds, turmeric, brown rice flour and salt, keeping the oil separate for frying. If the processor or blender blades refuse to turn because the mixture is too dry, add just a tiny bit of water, a tablespoon at a time. You want a coarse paste that clumps together, but it should not be too watery or you won’t be able to form your vadas.

Form 1-inch vadas by pulling off a piece of the dough, rolling it into a ball, and then flattening it between your palms. I got about 16 vadas.

Heat the 4 tablespoons oil in a wide skillet. Shallow-fry the vadas in batches until golden-brown on both sides, turning as needed. Keep the heat moderate so they cook through. Drain on paper towels. Once cool enough to handle, break the vadas into small pieces.

Heat the oil in a saucepan. Add the mustard seeds and asafoetida. When the seeds sputter, add the onions and curry leaves.

Saute until the onions start to turn transparent. Add the ginger and garlic and stir well, about a minute. Add the tomatoes.

Add the turmeric, chilli powder, and garam masala powder. Mix them in and saute the mixture until the tomatoes are all crushed into a paste and most of the liquid has evaporated.

Add a cup of water, bring it to a boil, then add the pieces of vadai. Once the vadai absorb most of the water, add coconut milk and salt to taste.

Stir well, bring the curry to a boil, and let it simmer another five minutes. Turn off the heat and add chopped coriander leaves.

Serve hot.