Crispy Fritter Dipped in a Hot Soup | Bonda Soup | Bonda Sambar | Karnataka Style Bonda Soup
Ingredients for Bonda:
1 cup urad dal
Salt to taste
1/4 cup water
1 green chilli, finely chopped
1 sprig curry leaves, finely chopped
1/2 tsp black pepper, freshly ground
1 tsp ginger, finely chopped
1 tbsp fresh coconut, grated
1/4 tsp baking soda
Ingredients for Soup:
1/2 cup moong dal
1 green chill, slitted
1 small onion, chopped
1 small tomato, chopped
1-inch ginger, chopped
Salt to taste
1/4 tsp turmeric powder
1 tbsp sambar powder
1 1/2 cup water + extra water
1 tbsp oil
1/4 tsp mustard seeds
1/4 cumin seeds
1/4 Asafoetida / Hing
Few curry leaves
Rinse the urad dal 2 to 3 times and soak the urad dal at least for 2 hours.
After 2 hours, drain the soaked water from the dal.
In a blender, add urad dal, salt and 1/4 water, blend into a smooth paste.
Transfer the urad dal paste into a bowl and aerate the better for 2 minutes.
Now add green chilli, curry leaves, pepper powder, ginger, coconut, baking soda, and mix well. (The batter should be dropping consistency).
Heat the oil in a deep frying pan and drop lime sized batter balls into the oil.
Deep fry them until golden & crispy. Keep them aside.
To make the soup rinse the moong dal and transfer that to a pressure cooker.
Add chilli, onion, tomato, salt, turmeric powder, sambar powder and 1 1/2 cup water.
Pressure cook the moong dal for about 2 to 3 whistle and let the pressure release itself.
Open the lid and mash the moong dal well and adjust the water.
Boil the moong dal soup for 5 minutes and keep that aside.
In a small pan, heat the oil, add mustard seeds, cumin seeds and let them crackle.
Now add hing, curry leaves and then add that into the soup.
In a serving bowl, add 4 to 5 bondas and pour in the hot soup/sambar onto the bondas.
Serve the bonda soup as Breakfast or snack.
Note: I used sambar powder, mustard seeds and curry leaves in this recipe; you can skip them and make a mild soup or use them if you like sambar taste soup.