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Preparation Time : 5
Cook Time : 30
Total Time : 35
2 medium tomatoes
3/4 cup moong dal
1/4 tsp turmeric powder
1/2 tsp oil
4-5 cups water
3-4 tsp Meethi
1 1/4-1 1/2 tsp salt For seasoning:
1 tbsp ghee
1 tsp jeera
1/2 tsp mustard seeds
1 inch ginger cut into long thin slices or grate it
2-4 green chillies
10-15 curry leaves Pinch hing To make the Bonda:
1/2 cup urad dal
1/4 cup water
3/4 tsp salt
1/2 tbsp chopped ginger
1 tbsp coconut pieces
5-6 Finely chopped curry leaves
2-3 Chopped green chilli
1 tbsp chopped coriander leaves As required Oil to fry the bonda
Wash and pressure cook dal along with 2 cups of water, chopped tomatoes, turmeric powder, and oil on medium heat. Heat the ghee in a pan, once hot add hing, mustard seeds, once the seeds pop add jeera. Then add green chillies, ginger, fry it a little, finally add curry leaves and turn off the heat. Add seasoning to the cooked dal mix it. Add salt, and add few tablespoons of water to meethi, add more water if needed, mix it and add it.
To the soup.Let it boil on medium low heat for 10 minutes. Now add chopped coriander leaves and turn off the heat. Soup is ready.
To make the Bonda: Wash and soak the urad dal for 4 to 5 hours. Drain the water and grind the dal along with green chilli adding little water at a time until you get the light and fluffy dough. Transfer this batter to the bowl, coconut pieces, chopped curry leaves, Ginger and salt. Mix it well using the hand, It helps us to get the light and fluffy batter. Heat the oil required to fry the Bonda in a pan on medium heat
Now make the small size vada and Fry the Bonda until it turns golden brown all around. Remove it from the oil onto a paper towel or colander.
Now Bonda soup: Heat the soup(we need hot soup) Take 2 to 3 bonda in a bowl. Pour 2 to 3 ladleful of soup, garnish with chopped coriander leaves You can add finely chopped onion on this. Enjoy this Hot Bonda soup on a rainy, snowy or cold winter days.
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