Leave the gravy to simmer while you prepare the pakodas.
For the pakodas:-
1)Soak the channa dal for 2 hours.
Add the ingredients specified under pakodas to the soaked channa dal.
Add salt just needed for the pakodas followed by water.
Grnd it to a batter of slightly thick consistency as you do for normal pakodas.
Deep fry them in oil and drop them into the simmering gravy.
After all the pakodas are done, let the gravy to boil once and then simmer for 35 mins, until all the pakodas crumble and get a good vadai curry consistency.
:- This tastes great with Idli and dosai and is ususally preapred on diwali day in the Tamilian households.
:- Ensure the pakodas are fried nice crispy and brown else the raw smell of the channa dal will remain.
:- Do not get alarmed at the amount of liquid for the gravy used coz when the pakodas are added to it they will absorb all the water, if you add very little water then the pakodas will not blend in equally.