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Bonda Soup

Prep time: 15 mins Cooking time: 15 mins


Ingredients

For Bonda

  • 1 cup urad dal soaked overnight or atleast 5-6hours

  • Salt to taste

  • 2 green chilies chopped

  • 1 inch ginger chopped

  • 1 tablespoon grated coconut

  • Oil to deep fry

For Curry

  • 1 cup moong dal

  • 2 tablespoons toor dal

  • 1 teaspoon turmeric

  • 1 tablespoon oil

  • A pinch of hing

  • 1/2 teaspoon cumin and mustard

  • 4-5 green chilies chopped

  • 1 inch ginger chopped

  • 1 small tomato chopped

  • Salt to taste

  • 1/2 cup chopped fresh coriander

  • 1 teaspoon lemon

  • 1 cup water

 

Instructions

Making Bonda

  1. Soak urad dal overnight or atleast for 5-6 hours

  2. Drain all the water and put the soaked urad dal in the blender, add salt and blend it to smooth paste. Do not add more than a tablespoon of water while blending. The paste should be thick.

  3. Take out the urad dal paste into a vessel and add chopped ginger, chilies and grated coconut.

  4. The paste must be thick enough to stick to the spoon.

  5. Heat oil for deep frying. Once the oil is hot, drop the bonda paste carefully. You can either use a spoon or your hand.

  6. The bondas should be of lemon size. (you can make bigger if you want).

  7. Fry until they're golder brown and crispy. Keep aside.

Making Soup

  1. Pressure cook 1 cup moong dal and 2tbsp toor dal with 1tsp of turmeric for 5 whistles. It should be mushy.

  2. Heat 1tbsp oil in a pan, add hing, cumin and mustard.

  3. Once they start spluttering, add chopped chilies and ginger and fry for a minute.

  4. Add chopped tomato and let it turn soft. Then add the cooked toor dal and 1 cup water.

  5. Add salt as per your taste, chopped coriander and fresh lemon juice.

  6. Let it boil for 5 mins and turn off the flame.

  7. Serve the fried bondas with the soup when it's still hot.

 

Pictorial Instructions

Bonda





Drain all the water and put the soaked urad dal in the blender, add salt and blend it to smooth paste. Do not add more than a tablespoon of water while blending. The paste should be thick.

Take out the urad dal paste into a vessel and add chopped chopped ginger, chilies and grated coconut.

The paste must be thick enough to stick to the spoon.








Heat oil for deep frying. Once the oil is hot, drop the bonda paste carefully. You can either use a spoon or your hand.

The bondas should be of lemon size. (you can make bigger if you want).

Fry until they're golder brown and crispy. Keep aside.









Soup






Pressure cook 1 cup moong dal and 2tbsp toor dal with 1tsp of turmeric for 5 whistles. It should be mushy.











Heat 1tbsp oil in a pan, add hing, cumin and mustard.

Once they start spluttering, add chopped chilies and ginger and fry for a minute.

Add chopped tomato and let it turn soft. Then add the cooked toor dal and 1 cup water.












Add salt as per your taste, chopped coriander and fresh lemon juice.

Let it boil for 5 mins and turn off the flame.












Serve the fried bondas with the soup when it's still hot.











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