Vadai Curry - No fry method

Ingredients:
For the vadai:
2 cups yellow split peas (or) channa dal
7-8 red chillies (adjust as required)
2 tbsp corn flour (or) rice flour
pinch of asafoetida
salt, as required
curry leaves, 1 strand

For the curry:
Green bell pepper - 1 1arge, slit lengthwise and then cut into smaller pieces
Tomatoes - 2 large, chopped finely
Ginger - as required, grated finely
Garam masala - 1 tsp
Dhaniya powder - 1 tbsp
Cilantro - optional, as required
Oil for seasoning - 2 tbsp
Mustard seeds - 1 tsp
Cumin - 1 tsp
Green chillies - 3 or 4 slit length wise (optional), if you like it hot
Water - 3-4 cups
Salt - as required

Procedure:

For the vadai:
Soak the dal in water for 2-3 hours, drain completely, add the red chillies and grind coarsely. Add the rest of the ingredients and mix well.
Preheat the oven to 400F
On a baking tray, spread aluminium foil and coat with a non-stick cooking spray. Make small clusters from the ground vadai mix and place on the tray.
Bake in the lowest rack in the oven for 13-14 minutes. Then, place in the top most rack and broil at high for 3-4 mins.
Remove and keep aside.

For the curry:
Heat a thick bottom pan, add oil for seasoning and add the mustard seeds. When they crackle, add cumin seeds, grated ginger and green chillies and fry for a minute.
Now add the bell peppers and stir for a few more minutes. Add the chopped tomatos, stir and let cook completely.
While stirring, also try to mash the tomatos nicely.
When the tomatos are cooked completely, add the garam masala, dhaniya powder and 3-4 cups of water and let it come to a boil.
When this mixture boils, add the baked vadais and let it boil until the curry thickens.
Garnish with cilantro and serve hot with steaming idlis or by itself.

You will not miss the onions, the green bell peppers and the ginger add a nice flavor to this no onion no garlic vadai curry.