BONDA SOUP, URID BONDA IN LENTIL SOUP

Dear Friends,

I am happy to announce that this post is my 1000th post.  It is a great achievement for me as far as I am concerned.  I could not have been successful without your support, encouragement.

I sincerely thank each one of you and my family members on this occasion and the God who has created varieties of  vegetables, fruits and other items for making lovely dishes for human consumption and for sharing and caring.

Let me turn to the recipe now:

This recipe is of Karnataka State.  In Tamil Nadu and Kerala, we make Rasam Vada. The Bonda soup is somewhat similar to that but the soup is made out of three dals  viz. tur, moong and masoor.    This is quite healthy and delicious too. 

 The variation in the soup is in rasam we add tamarind  but in the soup, it is avoided.

The bonda or vada in the hot soup is really awesome.  You can make the Bonda Soup with the left over vada also.

Let us look at the recipe now:

Preparation time	Cooking time	Serves
3 hrs 10 mts	45 minutes	3-4

Ingredients for Bonda:

½ cup	Urda dal
1 tsp	Rice flour
1tbsp	Coconut pieces
1 sprig	Curry leaves
1	Green chilli chopped (optional)
1 tsp	Black pepper corns
As required	Salt
For frying	oil
Pinch	asafoetida

                Ingredients for Soup

½ cup	Moongdal
½  cup	Masoor dal
2 tbsp	Tuvar dal
¼ tsp	Turmeric powder
2	Tomatoes finely chopped
1 tbsp	Ginger finely chopped
½ tsp	Pepper
2	Green chillies
2 tbsp	Coriander leaves chopped
1 tbsp	Grated coconut
2 tsp	Lemon juice
½ tsp	Cumin seeds
½ tsp	Mustard seeds
2 tbs	Oil or ghee
As required	salt

Garnishing:

coriander leaves.


Method:

Step 1

Soak the urad dal for 1 hour, drain and grind to a thick batter like we grind for medu vada.    Add other ingredients mentioned in the bonda  except oil and keep aside.


Step 2

Wash and pressure cook all the dals along with turmeric powder for 2-3 whistles.  You have to mash the dal nicely.When the pressure cooker cools down, take out the dal and mash  using a blender or with the laddle.  

Step 3

Heat oil /ghee in a kadai.   Add mustard seeds and cumin seeds to crackle.  Put the pepper, ginger, green chillies and curry leaves and  fry them.  Add the tomatoes and cook till mushy. Mix in the dal, salt and bring to boil.   Add water to adjust the consistency of the  soup.Add Lime juice, mix well and remove from fire.

Step 4

Heat oil in kadai.  Pinch out small lime size balls and put in hot oil and fry the bondas till golden brown.  Put the bondas in soup. Your bonda soup is ready.


How to serve:

Serve hot garnished with coriander leaves.

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Note:Consistency of the dal/soup according to your requirement may be made by adding water.

If you wish, you can also make the bondas in kuzhi paniyaram vessel by avoiding the deep fry process.