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Yummy Bonda Soup
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Indian Bonda Soup with Lentil Fritters

Bonda Soup is a Karnataka style breakfast that is super delicious and is packed with the goodness of proteins. Bonda is the fritter that goes into the soup. The fritters are crispy and are made from uraddal which is also known as Split Black Gram. The urad dal paste needsto be properly fermented for the bondas to be crisp and crunchy.
Course Breakfast
Cuisine Indian
Keyword Bonda, Bonda Soup, Indian Soup, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Dal Soaking Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 Serves
Calories 291kcal
Author Enozia Zehra

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Stovetop pressure cooker
  • Mortar and pestle
  • Deep Sided Skillet
  • Small skillet

Ingredients

For bonda

  • 1 cup Urad dal/ Split Black Gram
  • 1 tsp Green chilies chopped
  • 1 tsp Fresh ginger chopped
  • 10 pcs Curry leaves
  • 2 tsp Coriander leaves chopped
  • 1 tsp Pepper powder
  • 1 tsp Salt
  • For Fry Oil

For dal soup

For Garnish

  • ½ cup Green corinader chutney
  • ½ cup Onions chopped
  • ½ cup Tomatoes chopped
  • ¼ cup Coriander leaves chopped
  • 1 whole lemon or lime

Instructions

  • In a medium bowl, cover the dry urad dal with water. Loosely cover and soak for 4 hours to overnight. Drain the water from the dal and then grind the dal into a paste.
  • Transfer the dal paste to a large bowl and whisk it for 2 to 3 minutes until it begins to get fluffy. Then, add in the green chiles, ginger, curry leaves, coriander leaves, black pepper, and salt. Stir to combine then set aside to rest for 15 minutes.
  • In a stovetop pressure cooker, add the moong dal, ginger, green chiles, onions, tomatoes, turmeric powder, salt, and water from the bonda soup ingredients list and cook for 3 to 4 whistles (1o to 15 minutes), or until the dal is softened and well cooked.
  • In a deep sided skillet or pot, heat vegetable oil for deep frying. Once hot, carefully drop spoons of the urad dal paste mixture into the hot oil. Be careful not to overcrowd the pan.
  • Fry for 2 to 3 minutes on each side until golden brown all over. Then, remove from the hot oil and drain on paper towels.
  • In a small skillet, add oil, mustard seeds, cumin seeds, and asafoetida and saute for 2 minutes, stirring regularly, until aromatic.
  • Pour the hot seasoned oil over the cooked moong dal and stir well to combine.
  • In a large bowl, place 2 to 3 bonda lentil fritters. Top with moong dal soup. Add chopped onions to the top. A sprinkle of tomatoes. Then a spoon of green coriander chutney. Add additional coriander leaves and lemon or lime juice before serving.

Notes

If you are health conscious and wouldn’t want to indulge in deep-fried fritters, you can shallow fry them in a pan with minimum oil or even use an air-fryer.

Nutrition

Calories: 291kcal | Carbohydrates: 49g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1192mg | Potassium: 617mg | Fiber: 19g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 110mg | Calcium: 79mg | Iron: 5mg