Bonda soup is a favourite dish among all the Kannadigas and especially in Mysore. The dish consists of urad dal fritters dipped in a hot thin based dal soup. Crispy hot urad dal vadas dunked in lentil soup and served hot, topped with chopped onions. Tastes heavenly especially in rainy seasons.
Ingredients
For the vada :
1 cup urad dal
1-inch ginger piece
3 chopped green chillies
some chopped curry leaves
Salt to taste
1/2 tsp hing/ asafoetida
For the lentil soup:
1 cup moong dal pressure cooked with little turmeric powder and 1 tsp oil
2 tsp oil
1 tsp mustard
1 tsp jeera/ cumin seeds
2 inches ginger cut into thin juliens
1 tsp crushed black pepper
3 cups water
Salt to taste
1 tsp lemon juice
Chopped coriander leaves
1 tblsp grated coconut
Procedure
Soak urad dal in water for 2 hrs. Wash and grind dal with very little water in the grinder for half an hour to get a fluffy consistency
Transfer the batter to a bowl, add chopped chillies, curry leaves, hing and salt and mix well
Heat oil, once the oil is hot start dropping vadas by wetting your hands and taking small portions of the batter
Fry the vadas till nice golden brown colour. Put the fried vadas on a tissue paper
Wash and soak moong dal. Pressure cook with little oil, turmeric pdr and 3 cups water
Heat oil in a pan add mustard, jeera, ginger and green chillies, crushed black pepper
Fry for a second and add boiled dal and water to get the consistency of soup or rasam.
Mix well and bring it to a boil. Add salt, lemon juice, chopped coriander leaves and grated coconut
Turn off the flame and serve with vadas.To serve, in a serving bowl keep 3-4 vadas and pour the required amount of soup and enjoy.
You can also use finely chopped onions as a topping.
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