Bonda Soup Recipe- Authentic Urad Dal & Moong Dal Delight

Last Updated on 4 months by Neha Deshmukh

Bonda Soup Recipe – Authentic Urad Dal & Moong Dal Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bonda Soup. It’s a wonderfully comforting and flavorful dish, a beautiful marriage of crispy bondas and a warm, spiced moong dal soup. I first discovered this delightful combination at a small eatery in Chennai, and I’ve been recreating it at home ever since. It’s a bit of a project, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

This Bonda Soup isn’t just a meal; it’s an experience. The contrast between the crunchy, savory bondas and the smooth, subtly spiced soup is just heavenly. It’s perfect for a cozy evening, a special occasion, or whenever you’re craving something truly unique. Plus, it’s a fantastic way to enjoy two classic South Indian flavors in one bowl!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup urad dal
• 1 chilli
• 1 inch ginger
• Few curry leaves
• 2 tbsp coriander (fresh, chopped)
• ?? tsp pepper (black pepper, coarsely crushed)
• 2 tbsp dry coconut (grated)
• ?? tsp salt (to taste)
• Oil for frying
• ?? cup moong dal
• 1 tbsp ginger (grated)
• 3 chillies (slit)
• 1 tomato (chopped)
• ?? tsp turmeric powder
• 1 tsp oil
• ?? tsp salt (to taste)
• 2?? cup water (for dal)
• 3 tsp oil (for tempering)
• 1 tsp mustard seeds
• 1 tsp cumin / jeera
• Pinch of hing / asafoetida
• Few curry leaves
• 3 cup water (for soup)
• 2 tbsp coconut (grated)
• 2 tbsp coriander (fresh, chopped)
• 1 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Urad Dal: The Heart of the Bonda

Urad dal (black gram) is the star of the bonda. Make sure you use good quality dal for the best results.

Moong Dal: A Comforting Base

I prefer yellow moong dal for this soup, as it cooks quickly and has a lovely, mild flavor. You can use split or whole moong dal, but adjust the cooking time accordingly.

Spice Blend: Regional Variations & Flavor Profiles

Feel free to adjust the chillies to your spice preference! Some families add a pinch of red chilli powder to the batter for extra heat.

Coconut: Fresh vs. Dried – Which to Use?

I usually use dried coconut because it’s readily available, but fresh coconut definitely adds a beautiful aroma. If using fresh, about ½ cup grated coconut will do.

Oil for Frying: Choosing the Right Oil for Crispy Bondas

Groundnut oil is traditional for frying bondas, giving them a lovely golden color and crispness. Vegetable oil or sunflower oil work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for at least 4 hours. This is crucial for a smooth batter.
2. Drain the soaked dal and grind it into a thick, fluffy batter. Don’t add too much water – you want a consistency that holds its shape.
3. To the batter, add chopped chilli, grated ginger, a handful of curry leaves, 2 tablespoons of chopped coriander, crushed pepper, 2 tablespoons of dry coconut, and salt. Mix well.
4. Heat oil in a deep pan or wok. Shape the batter into small, bite-sized balls (about 1-inch diameter) and carefully drop them into the hot oil.
5. Fry the bondas until they’re golden brown and crispy all over. Remove them with a slotted spoon and drain on paper towels.
6. Now, for the soup! Cook the moong dal with turmeric, salt, and 2 cups of water until it’s soft and easily mashed.
7. Lightly mash the cooked dal – you don’t want it completely smooth, a little texture is nice. Set aside.
8. In a separate pan, heat 3 teaspoons of oil. Add mustard seeds and let them splutter. Then, add cumin seeds, a pinch of hing, and a few curry leaves.
9. Add the slit chillies and chopped tomato to the tempering. Sauté until the tomatoes are soft and mushy.
10. Pour the tempering into the cooked moong dal. Add 3 cups of water, grated coconut, chopped coriander, and lemon juice. Simmer for about 5 minutes, allowing the flavors to meld.
11. To serve, place a few crispy bondas in a bowl and pour the hot moong dal soup over them. Garnish with a sprinkle of chopped onions and coriander. Serve immediately!

Expert Tips

A few little secrets to make your Bonda Soup truly shine:

Achieving the Perfect Bonda Texture

The key to crispy bondas is the batter consistency and the oil temperature. The batter should be thick, and the oil should be hot but not smoking.

Balancing Flavors in the Moong Dal Soup

Taste as you go! Adjust the salt, chilli, and lemon juice to your liking.

Tempering Techniques for Maximum Aroma

Don’t rush the tempering! Let the mustard seeds splutter and the spices bloom in the hot oil. This releases their full flavor.

Preventing Bondas from Absorbing Too Much Oil

Make sure the oil is hot enough before adding the bondas. Also, don’t overcrowd the pan – fry them in batches.

Variations

Let’s get creative!

Vegan Bonda Soup

This recipe is naturally vegan! Just double-check your hing (asafoetida) as some brands contain wheat.

Gluten-Free Bonda Soup

This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

Reduce or omit the chillies for a milder soup. Add a pinch of red chilli powder to the batter for extra heat. My friend, Priya, loves to add a finely chopped green chilli to the soup for a real kick!

Festival Adaptations (Pongal, Makar Sankranti)

This soup is often made during Pongal and Makar Sankranti in South India. It’s a warming and festive dish.

Regional Variations (Tamil Nadu, Andhra Pradesh)

In some regions, people add a touch of tamarind pulp to the soup for a tangy flavor.

Serving Suggestions

Bonda Soup is best served hot and fresh. It makes a wonderful light meal or a comforting starter. A side of papadums or a simple raita would complement it beautifully.

Storage Instructions

Leftover bondas can be stored in an airtight container at room temperature for a day or two. The soup is best enjoyed fresh, but you can store it in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best way to grind urad dal for bondas?

Use a wet grinder if you have one! Otherwise, a high-powered blender will work, but you may need to add a little water to get a smooth batter.

Can I make the bonda batter ahead of time?

Yes, you can! Make the batter and store it in the refrigerator for up to 24 hours. You may need to add a little water to adjust the consistency before frying.

How do I adjust the consistency of the moong dal soup?

If the soup is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to reduce the liquid.

What can I substitute for hing (asafoetida)?

Hing has a unique flavor, but if you can’t find it, you can omit it or use a pinch of garlic powder.

Is it possible to bake the bondas instead of frying?

While frying gives the best texture, you can try baking the bondas at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but it’s a healthier option.