Soak split chickpeas in some water for 2 hours. Drain the water completely.
Add these split chickpeas in your grinder along with red chillies, salt to taste, asafoetida, fennel seeds and few curry leaves. Coarsely grind it without adding any water.
Heat oil in frying pan. Make small balls of the lentil batter and when oil is warm, drop it in oil carefully and fry it on low flame for few minutes. When it turns golden brown, remove them from the pan. Break these vada in 2-3 pieces.
Add 1 tbsp vegetable oil in a pan. Add cumin seeds and let it crackle.
Add cinnamon stick, cloves, cardamom and saute.
Now add chopped onions and saute till they turn translucent.
Add ginger, garlic and few curry leaves and saute for few seconds.
Add chopped tomatoes and saute till tomatoes become mushy and oil leaves on the sides.
Add turmeric powder, red chilli powder and mix.
Now add coconut milk and mix well.
Add the vada pieces, salt to taste and mix well. Lower the flame let it cook for few minutes. Transfer in a bowl, garnish with coriander leaves and serve.