Bonda Soup Recipe

Bonda Soup Recipe In Kannada is made with urad dal, green chili, ginger, curry leaves, coriander leaves, black pepper, desiccated coconut, moong dal, ginger, green chilies, tomato, turmeric powder, and a blend of traditional spices. This hearty Bonda Soup Recipe In Kannada creates a comforting dish that takes about 45 minutes to prepare and can serve up to 4 people.

Bonda Soup Recipe Ingredients

For Bonda:

• 1 cup urad dal (long lentils)
• 1 green chili, finely chopped
• 1 inch ginger, finely chopped
• Few curry leaves, chopped
• 2 tablespoons coriander leaves, finely chopped
• ½ teaspoon black pepper, crushed
• 2 tablespoons desiccated coconut, chopped
• ¾ teaspoon salt
• Oil, for frying

For Dal Soup:

• ¾ cup moong dal (yellow split lentils)
• 1 tablespoon ginger, finely chopped
• 3 green chilies, slit
• 1 tomato, finely chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon oil
• ½ teaspoon salt
• 2½ cups water

Tempering:

• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves

To Garnish:

• 2 tablespoons grated coconut
• 2 tablespoons coriander leaves, chopped
• 1 tablespoon lemon juice

To Serve (Per Plate):

• 2 tablespoons onion, finely chopped
• 1 tablespoon coriander leaves, finely chopped

Bonda Soup Recipe Instructions

For Bonda:

1. Wash and soak urad dal in water for 3-4 hours. Drain well.
2. Grind dal into a coarse paste without adding water.
3. Add chopped green chili, ginger, curry leaves, coriander leaves, black pepper, desiccated coconut, and salt to the ground dal paste. Mix well.
4. Heat oil in a deep frying pan over medium heat.
5. Shape the dal mixture into small balls (bonda) and fry until golden brown. Drain excess oil on paper towels and set aside.

For Dal Soup:

1. Wash moong dal thoroughly and cook with ginger, green chilies, tomato, turmeric powder, oil, salt, and 2½ cups of water in a pressure cooker for 3-4 whistles (about 8-10 minutes on medium heat).
2. Once pressure releases, open the cooker and whisk the dal mixture to blend well.

Tempering:

1. Heat oil in a small pan. Add mustard seeds and let them splutter.
2. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
3. Pour the tempering over the cooked dal mixture. Stir well to combine.

To Serve:

1. Ladle the dal soup into serving bowls.
2. Garnish each bowl with grated coconut, chopped coriander leaves, and a squeeze of lemon juice.
3. Top with finely chopped onion and coriander leaves.
4. Serve hot.

Recipe Tips

• Toast Spices and Coconut: Toasting spices and coconut before grinding or adding them to your recipes can enhance their flavors and add depth to your dishes.
• Use Fresh Herbs: Whenever possible, use fresh herbs like coriander leaves (cilantro) instead of dried ones. They provide a brighter, fresher flavor.
• Balance Flavors: Taste as you cook and adjust seasoning accordingly. Sometimes a touch of lemon juice or a pinch of sugar can balance flavors and bring out the best in your dish.

How To Store Bonda Soup Recipe

Refrigerate: Once the Bonda Soup is prepared, allow it to cool completely. Transfer it into an airtight container or cover the bowl with plastic wrap. Store the soup in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Ensure it is cooled down completely first. Transfer the soup into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and store in the freezer for up to 2 months. To reheat, thaw the soup overnight in the refrigerator, then gently heat on the stove or in the microwave until warmed through.

How To Reheat Leftover Bonda Soup Recipe

On The Stove: Pour the leftover Bonda Soup into a saucepan. Heat over medium heat, stirring occasionally, until it reaches a simmer. Ensure it is heated thoroughly before serving.

In The Microwave: Transfer a serving of the soup into a microwave-safe bowl. Cover loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Oven: Preheat the oven to 350°F (175°C). Place the leftover soup in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the soup to an air fryer-safe container. Heat for 5-10 minutes, checking halfway through to avoid overheating or drying out.

What To Serve Bonda Soup Recipe

Bonda Soup Recipe In Kannada pairs well with rice, chapati, dosa, and bread. It also can be served alongside coconut chutney, pickle, salad, and yogurt for better savoring of the meal.

Frequently Asked Questions

Can I use other lentils instead of urad dal for making the bondas?

Yes, you can use other lentils like moong dal or chana dal as alternatives, but the texture and flavor may vary slightly.

How do I adjust the spiciness of the soup to my preference?

You can adjust the amount of green chilies used in both the bonda and the soup to make it milder or spicier according to your taste.

Can I make the bondas ahead of time and freeze them?

Yes, you can prepare the bondas in advance and freeze them. Thaw them before frying for best results.

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