First wash and soak the chana dal and toor together for a minimum of 2 hrs. Drain the water from the soaked dal and add them to a mixie/blender along with dry red chilli, fennel seeds, ginger, garlic and grind into a coarse paste. Transfer the ground mixture to a mixing bowl and add the asafoetida, onion, coriander leaves, salt and coconut. Mix well until combined.

 

 

 

Make small balls out of the dal mixture and steam it for 10-12 mins based on the size of the ball. I steamed in a idli cooker for about 12 mins.

 

Meanwhile, soak the tamarind in water for 10 mins. Then make tamarind extract from it and make it measure 4 Cups.

 

Heat a large pan with oil. Add the bay leaf, cloves, cinnamon stick, fennel seeds and saute until the fennel seeds start changing slightly golden brown. Now add the garlic and saute until they turn slightly golden brown. Add the onion and continue to saute until it turns deep golden brown in color.

 

 

Now add the tomato and saute for 1 min. Add the salt, turmeric, sambar powder and give a quick mix. Add the tamarind extract to the pan and leave it to boil away in medium flame for about 20 mins or until the raw smell of the masala is gone and the oil starts to float on top.

 

 

 

At this stage, add the steamed balls into the gravy, cook for another 10 mins and turn off the flame. Garnish with coriander leaves.

 

Let the gravy sit for atleast 15 mins for the balls to absorb the gravy and then serve hot with rice.