I am a hard-core fan of “Bonda Soup”. It is very soothing to have in winter evenings. Usually this is an after lunch snack at most of the Darshini’s in Bangalore.
Bonda soup is nothing but Fried Black gram dal fritters or uddina vada which is soaked in Ginger and pepper flavoured dal.
For this, we have to make Bonda at first:
Urad dal – 1 cup
Green chilli -1
Coconut pieces – 1 table spoon
Curry leaves – 1 spring.
-Soak Urad dal for 1 to 2 hours. Grind this smoothly by adding little by little water at interval. Add salt.
-Batter should be smooth and fine. Usage of grinder will yield perfect batter. If you are using mixer grinder, you can use chilled water for grinding, so that batter will not become hot while grinding.
– Add chopped curry leaves, green chilli and coconut bits.
-Keep oil in a kadai, for deep frying.
-When oil becomes hot, make small round bonda’s, fry this in a medium heat and keep it ready.
Next we are making the Soup.
Toor dal – ½ cup
Green gram/Moong dal – ½ cup
Green chillies -2
Ginger – 1” piece
Hing – ½ tea spoon
Turmeric – ½ tea spoon
Curry leaves – 1 spring
Cumin – 1 teaspoon
Black pepper – 1 teaspoon
Seasoning: Ghee – 1 teaspoon, mustard – 1 teaspoon, Cumin – ½ teaspoon, Red chilli -1, curry leaves – 1 spring.
- Take both the dals ,Wash and cook this in a cooker
-Cool completely and churn this cooked dal by using hand blender or mixer jar.
-Now Take one vessel ,pour this dal, add salt ,turmeric ,one spring curry leaves ,hing ,chopped green chillies ,ginger juveniles.
-Take one pestle and mortar, crush pepper and cumin and add this powder too.
-Boil it nicely, until green chillies are cooked.
-Add seasoning by putting ghee, mustard, cumin, red chilli and curry leaves.
-Now Soup is ready.-To serve, you should take one serving bowl; Keep couple of Bonda’s and pour one or two ladle full of Soup, garnish with coriander leaves, and serve.
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