Masala Vadai and Hot Mint Chutney (South-Indian)

Ingredients:-

Soak 1 cup of channa dal/ Bengal gram/yellow split pea in water for about 2 hrs.
1 medium sized red onion. chopped finely.
1 -2 pods of garlic
Whole dry red chilli-2-3 (some even add green chillies instead, its your call)
1 tbl spn of saunf/fennel seeds
1-2 curry leaves
salt to taste
2-3 stems of coriander leaves (you may either chop finely or grind it with the paste. If you grind, the vadai will look a little green as shown in the photo below)
Drain the water from dal/gram. Take out 2 tbl spns and keep it aside.
Grind the rest coarsely with garlic, red chillies, curry leaves and saunf/fennel seeds. Use as little water as possible to grind.

Mix the 2 tble spn of dal/gram that was kept aside, onions and coriander leaves with the ground paste. This paste/batter should be thick in consistency so that you can shape and fry them.
Add salt to taste.

Heat enough oil to deep fry. Keep the flame at medium.
Take 2 tbl spns of the paste and flatten them into a round, patties type shape (you can even fry them as round balls-your call!. You can even use an ice-cream scoop to drop the batter as well)
Deep fry till golden brown on both sides and they should be cooked inside.
Serve hot with sauce or chutney.
Ingredients:-
1/2-3/4 a cup of mint leaves (depending on the size of the leaves)
1 medium sized red onion chopped
1 medium sized tomato chopped
2 table spoons of grated coconut
2 stems of coriander leaves
1 tsp of bengal gram/chana dal
2-3 dry red chillies (you may go up to 5, depending on how hot you want the chutney to be)
salt to taste
2 tbl spns of oil

Temper:-
1 tsp of oil
pinch of asafoetida (optional, but recommended)
1 tsp of mustard seeds

Method:-
Heat the oil in a pan.
Add the bengal gram. Fry till they become golden brown.
Add the chopped onions and red chillies. Fry till the onions get transparent.
Add the tomatoes and mint leaves. Saute' till they soften.
Take it off the heat and let them cool.
Grind the above mixture with coconut and coriander stems into a thick paste.
Temper the mustard seeds in oil. Allow them to crackle and then sprinkle asafoetida.
Add the tempering to the chutney (with the oil) and mix well.