Friday, October 18, 2013


A combination of healthy lentil soup and black gram dal fritters, traditionally called as "Bonda Soup where fritters are soaked into the soup for a while to enjoy the merged taste of both. This is a very nutritious appetizer as well. This is one of the most popular breakfast and evening snack served recipe in Bangalore Restaurants, needless to say this recipe was always in my favorite list. This was in my "to do" list since long, all it takes is just little of your precious time to serve and enjoy this delicious lentil soup.


For Bonda's

1 Cup Black Gram Dal/Urad dal( soaked in water for atleast 4 hours)
For the grinded batter:
Grated ginger 1/2 tsp
Curry leaves 6 to 8
Grated coconut 3 tsps
Green Chillies 2
Whole pepper 5 to 6
Rice flour less than 2 Tbsps
Chopped coriander leaves
Oil for deep fry

For the Soup:

1/2 Cup Moong dal
For tempering:
1 tsp of oil
1/2 tsp of mustard seeds
2 green chillies
1 tomato
1/4 inch grated ginger
Curry and coriander leaves
1/4 tsp turmeric powder
1/8 tsp of jaggery as optional
Fresh squeezed lemon juice to taste


Grind the soaked urad dal into a thick batter with very little quantity of water.
To this batter,mix with chopped chillies,curry and coriander leaves,coconut,rice flour,pepper and salt which forms like thick batter.

Cook the Moongdal in pressure cooker with 3 cups of water to soft.
In a sauce pan add the given tempering items listed above with little oil and mustard seeds in a pan,after they splutter add tomatoes,ginger,chillies turmeric powder,salt and atlast the lemon juice.Keep this ready.

Deep fry the grinded batter in round balls shaped and slide them into oil till crispy golden brown.Ready to be soaked into the Moongdal soup.Let it soak for 5 to 10 minutes .Sure you enjoy the aromatic soup..

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