Bonda soup recipe

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.

Bondo soup recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes+ 1 hour soaking time
• Cook time: 50 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner|tiffin
• Description: Bonda soup recipe| Urad dal bonda in moong soup, a popular Karnataka recipe, shared with step by step pictures

    For the Bonda
    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
  For the soup
   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

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. 

    

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. 

• 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.

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.