Soak the white peas for 8-10 hours or overnight.

Soak the channa dal for 2 hours

Pressure cook the white peas for 4-5 whistles by adding a little salt to them

Crush the garlic pods and finely chop the onion and tomato.

In a pan add the oil and mustard seeds, curry leaves, and crushed garlic. If you don't have fennel powder, add 1/2 tsp of fennel seeds now.

Saute for a while and add the chopped onions. Saute it till it turns pink.

Add the chopped tomatoes to this. Add in the red chili powder, coriander powder, fennel powder (skip if you have added fennel seeds while tempering), turmeric powder and salt.

Cook till the raw smell of the powders goes off and the tomato becomes mushy.

Now add the cooked peas to this. Do not drain the water if any. Add 1 and 1/2 cups of water to this. Check for salt. Let this gravy boil for 15 minutes on a medium flame. Stir in between.

The gravy should be a bit watery only, so if it thickens too much add a little more water.

Keep this in a very low flame once it reaches the right consistency. Switch it off after 5 minutes.

Drain the water from the soaked chana dal and grind this coarsely along with red chili, curry leaves, and fennel seeds.

Grind without adding water to this. Add salt and finely chopped onions to the ground mixture.

Heat oil for deep frying.

While it is heated up, make the green chutney. This green chutney I adapted from Venkatesh bhatt show in Vijay TV

Grind the mint leaves, coconut, green chili and salt. Add a little water while grinding.

Green chutney is ready.

Mix the ground vada batter well. Take the batter in small bits and put it in the hot oil. If I say in Tamil, killi podavum.

Once it is done keep it aside.

On a serving plate add one ladle of peas gravy.

Add the fried masala vadai bits on the top.

Sprinkle some green chutney on the top and garnish with coriander leaves.

Serve immediately. Sprinkle some onions on the top before serving.