For making masala - Dry roast chana daal, urad daal, tuar daal, till light brown in colour, keep this daal aside.
Now in same pan add red chillies, coriander seeds, methi seeds, dry roast them to, till nice aroma has started, let it cool, grind this spices along with daals and salt, make a fine powder,
Wash and soak urad daal in sufficient water over night or 7 to 8.
Drain the water, and grind the daal along with green chilli, ginger, jeera, black pepper, adding little water at a time, untill you get fluffy batter ,
Heat the oil required to fry the bonda on medium flame
Once oil is hot enough, wet the hands with take 2 or 3 tbs of bonda batter, put into a hot oil
Fry bonda untill it turn light brown all around. Remove it from oil onto paper towel
Repeat same procedure with remaining batter
For making soup-dry roast the moong daal in pan for 2 min on medium flame.
Wash it and put in pressure cooker, add 2 cup water, chopped tomatoes, salt, pinch turmeric powder,chopped ginger, green chillies, take 2 whistle, daal should be cook perfectly. If daal is thick you can add 1 more cup water to get soup consistency
Dissolve1 to 2 tbs masala that we make earlier in 3 to 4 tbs water and make a paste add this paste in daal, mix it well and bring to a boil.
For tadka - take small tadka pan add 1tsp ghee in it, add jeera, mustard seeds, curry leaves let them sizzle, pour this tadka into daal
Now add grated coconut, and coriander leaves, boil it
For assembling- take a big bowl, add 2 bonda, pour 2 or 3 ladleful of soup, garnish with coriander leaves,
Note - you can add chopped onions, and coriander leaves in batter to make bonda more tasty
