Bonda soup recipe| Urad dal bonda in moong soup, a popular Karnataka recipe, shared with step by step pictures. I tasted Bonda soup for the first time in a restaurant in Chennai. I loved the taste and wanted to make that at home one day. My friend who is a native of Karnataka passed the recipe to me few weeks back. As Bonda soup is a no onion no garlic recipe, i wanted to post it during this time. It is similar to our Tamil nadu Rasa vadai recipe. I made this during the weekend and it’s a huge hit at home. I wanted to take the video but couldn’t make it as i made this on a weekend. Will try to upload when i do it next time. Do give this Bonda soup a try, it’s quite filling a and very tasty recipe. Check out my complete collection of No onion no garlic recipes.
Method with step by step pictures :
- First let’s make the urad dal bonda. This is similar to our Mysore Bonda recipe.
- Soak 3/4 cup urad dal in water for an hour.
- Drain the water and grind this into a smooth paste as how we make for ulundu vadai.
- Just sprinkle little water while grinding the urad dal.
- The batter should be fluffy and smooth.
Ingredients
- Urad dal 3/4 cup ( makes 14 bondas)
- Coconut bits 2 tblsp
- Whole black pepper 1 tsp
- Salt as needed
- Curry leaves few
- Oil for deep frying
- Yellow moong dal 1/2 cup
- Salt as needed
- Turmeric powder 1/2 tsp
- Ginger 1 tsp (grated)
- Jaggery 1 tsp
- Green chili 2-3
- Tomato 1
- Coconut 1 tblsp
- Lemon juice 1 tsp
- Coriander leaves few
- Asafoetida a big pinch
- Water 3 cups
- Ghee 1 tsp
- Curry leaves few
Description
Bonda soup recipe| Urad dal bonda in moong soup, a popular Karnataka recipe, shared with step by step pictures
Method :
- First let's make the urad dal bonda. This is similar to our Mysore Bonda recipe.
- Soak 3/4 cup urad dal in water for an hour.
- Drain the water and grind this into a smooth paste as how we make for ulundu vadai.
- Just sprinkle little water while grinding the urad dal.
- The batter should be fluffy and smooth.
- Add 1 tsp black pepper, 2 tblsp coconut bits, salt as needed and curry leaves to the batter.
- Mix well.
- Heat oil in a pan for deep frying.
- Take small portions of the batter and make them as bondas.
- Deep fry them in medium flame.
- Cook on both sides till golden brown.
- Take them out from oil and drain excess oil in kitchen towel.
- Repeat this for the rest of the batter.
- In a sauce pan heat water and when it is very hot, switch off the flame.
- Put the fried bondas into this. This will make the bondas soft and allow them to absorb the soup much easier.
- Let this sit for 20 minutes.
- Let's make the soup now. It is similar to the South Indian Lemon rasam, the karnataka people call as Kat saaru. I personally loved the moong dal soup.
- Cook 1/2 cup of yellow moong dal in a pressure cooker by adding 1/2 tsp turmeric powder and a pinch of asafoetida. Add necessary water.
- Pressure cook for 4-5 whistles.
- Once done take out and mash this with a ladle.
- Add this to a pan and add 3 cups of water.
- Chop 1 tomato finely and slit 2 green chilies.
- Add the chopped tomato, green chili, 1 tsp grated ginger, 1 tsp jaggery and curry leaves to the moong dal.
- Add salt.
- Let this boil in medium flame for 10- 12 minutes.
- Stir in between.
- Switch off the flame.
- Add 1 tblsp grated coconut.
- Add the lemon juice and finely chopped coriander leaves.
- Actually my friend advised me to temper the asafoetida in ghee and add, but i forgot that part. I added asafoetida while the dal mixture is boiling.
- You can temper few pinches of asafoetida in 1 tsp ghee and add it on the top of the moong dal soup mixture.
- Gently squeeze the bondas from water. Be careful not to break this.
- Place this on a serving bowl.
- Pour hot moong soup over the top.
- Let the bondas get nicely immersed in this moong dal soup.
- Serve immediately, garnish with coriander leaves while serving.
Notes
1. Dipping the bondas in hot water makes it very soft and helps to absorb the soup very well. 2. Bonda soup is quite filling one, you can serve it as a Tiffin or dinner too.
- Add 1 tsp black pepper, 2 tblsp coconut bits, salt as needed and curry leaves to the batter.
- Mix well.
- Heat oil in a pan for deep frying.
- Take small portions of the batter and make them as bondas.
- Deep fry them in medium flame.
- Cook on both sides till golden brown.
- Take them out from oil and drain excess oil in kitchen towel.
- Repeat this for the rest of the batter.
- In a sauce pan heat water and when it is very hot, switch off the flame.
- Put the fried bondas into this. This will make the bondas soft and allow them to absorb the soup much easier.
- Let this sit for 20 minutes.
- Let’s make the soup now. It is similar to the South Indian Lemon rasam, the karnataka people call as Kat saaru. I personally loved the moong dal soup.
- Cook 1/2 cup of yellow moong dal in a pressure cooker by adding 1/2 tsp turmeric powder and a pinch of asafoetida. Add necessary water.
- Pressure cook for 4-5 whistles.
- Once done take out and mash this with a ladle.
- Add this to a pan and add 3 cups of water.
- Chop 1 tomato finely and slit 2 green chilies.
- Add the chopped tomato, green chili, 1 tsp grated ginger, 1 tsp jaggery and curry leaves to the moong dal.
- Add salt.
- Let this boil in medium flame for 10- 12 minutes.
- Stir in between.
- Switch off the flame.
- Add 1 tblsp grated coconut.
- Add the lemon juice and finely chopped coriander leaves.
- Actually my friend told me to temper the asafoetida in ghee and add, but i forgot that part. I added asafoetida while the dal mixture is boiling.
- You can temper few pinches of asafoetida in 1 tsp ghee and add it on the top of the moong dal soup mixture.
- Gently squeeze the bondas from water. Be careful not to break this.
- Place this on a serving bowl.
- Pour hot moong soup over the top.
- Let the bondas get nicely immersed in this moong dal soup.
- Serve immediately, garnish with coriander leaves while serving.
