The name is intriguing .We love bonda and soup and when both are together, it’s a match made in heaven! I had bookmarked it from Surpiya’s blog long back and tried it out forBB-9 Holiday Buffet hosted by Nupur of One Hot Stove.
On going through the recipe ,I learnt that the bonda soup is a famous appetizer in some restaurants in Bangalore .The bonda mentioned here is our Ulundhu vadai /Medhu vadai and the soup was similar to our Sambar. So I guessed it must taste something like sambar vadai. The dal soup does not have sambar powder and thought should taste like dal tadka.
Instead of imagining the taste, I made this to see what it was really like. One word- Delicious!!! Crunchy vadas/ bondas in a bowl of warm soup is a real treat on a cold winter evening…
Bonda Soup
Source - Red Chillies
For bonda- it’s the same as theUlundhu vadai recipe.It is fried as a ball and not like the regular vadas.
For Dal soup
Toor dal – ½ a cup
Green chillies- 2, sliced
Grated ginger- 1 teaspoon
Mustard,cumin seeds- ½ a teaspoon each
Turmeric powder- a pinch
Curry leaves- a few
Salt to taste
Oil- 1 teaspoon
Lemon juice- 1 tablespoon
Coriander leaves to garnish
- Pressure cook the dal with turmeric and enough water for 15 minutes or till the dal is soft. Mash well and keep aside.
- Heat oil in a pan and add the mustard, cumin, curry leaves.
- When the mustard crackles, add the ginger, sauté for a few seconds and add dal and salt.
- Bring to boil. Add water to adjust consistency .
- Remove from heat, add lemon juice and mix well.
When ready to serve ladle out hot soup into soup bowls and add a couple of bondas and serve garnished with coriander leaves…..
This Day That Year...
2009 - Protein Deficiency
2008 - Jeeraga Kashayam- a Kitchen remedy for tummy troubles and
Buckwheat Noodles with vegetables , the recipe for which I won a cookbook in a Eating healthy during pregnancy contest.
Bon Appetit...
Labels: Slurpy soups, Vegan varieties
