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Bonda soup
Urad dal fritters in moong soup
ಬೋಂಡಾ ಸೂಪ್: crisp urad dal bondas floating in a thin, peppery moong dal soup (plus 3 hours soaking)
Bonda soup is a Bengaluru original, served in the old vegetarian hotels of Basavanagudi and Malleshwaram as a mid-morning or rainy-evening snack. Fluffy urad dal bondas are fried and dropped into a bowl of thin, tempered moong dal soup with pepper and lemon, so they soak up some of it and stay crisp in places. It's comforting, peppery and filling. A common mistake is a runny batter; it should hold a peak, or the bondas soak oil and fall apart in the soup. Chef's tip: pour the soup only when serving, not before, so the bondas still crunch at the first spoonful.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the bondas
- 7 oz whole skinned urad dalsoaked 3 hours
- 1 tbsp gingerfinely chopped
- 2 green chilliesfinely chopped
- 1 tsp black peppercornscrushed
- 10 curry leaveschopped
- 2 tbsp small coconut pieces
- ¾ tsp salt
- 2 cups sunflower oilfor deep-frying
For the soup
- 3 ½ oz split yellow moong dal
- ¼ tsp ground turmeric
- 1 tomatochopped
- 3 ¾ cups water
- 1 ½ tsp cumin and pepper powder
- 1 tsp salt
- 1 tbsp lemon juice
- 2 tbsp fresh corianderchopped
For the tempering
- 1 tbsp sunflower oil
- ½ tsp mustard seeds
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Method
0/7 doneStep 1: Cook 3 ½ oz split yellow moong dal with ¼ tsp ground turmeric, 1 tomato and half the 3 ¾ cups water until completely soft, about 20 minutes. Whisk smooth and add the remaining water, 1 ½ tsp cumin and pepper powder and 1 tsp salt. Keep at a low simmer.
22 minStep 2: Heat 1 tbsp sunflower oil, add ½ tsp mustard seeds; when it pops add 8 curry leaves and ¼ tsp gluten-free asafoetida (hing), then pour into the soup. Stir in 1 tbsp lemon juice and 2 tbsp fresh coriander and keep warm.
2 minStep 3: Drain 7 oz whole skinned urad dal well and grind with only 2–3 tbsp water to a thick, fluffy batter. Beat with your hand for 2 minutes; a drop should float in water.
10 minStep 4: Mix in 1 tbsp ginger, 2 green chillies, 1 tsp black peppercorns, 10 curry leaves, 2 tbsp small coconut pieces and ¾ tsp salt.
2 minStep 5: Pour 2 cups sunflower oil into a heavy kadai or deep pan so it is no more than a third full and heat over medium to 350°F on a thermometer; without one, drop in a small drop of batter — it should sizzle and rise at once. Never leave the hot oil unattended. It should rise to the top in a few seconds.
6 minStep 6: With wet fingers drop lime-sized balls into the oil, 6 at a time, and fry, turning, until deep golden and crisp and the sizzling softens, 4–5 minutes. Drain.
15 minStep 7: Put 3–4 bondas in each bowl and ladle the hot soup over just before serving.
1 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 17 g
- Carbs
- 40 g
- Fat
- 16 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bonda soup take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
- What can I use instead of curry leaves?
- Leave them out, or add a strip of lime zest (there's no true substitute).
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