Garam Masala Tuesdays: Bonda Soup

Garam Masala Tuesdays: Bonda Soup

In our small mining town, we are a total of eight people from India; three couples and two bachelors, one of whom is actually a forced bachelor, since his wife is in California doing a one year course.

Its nice to have people from your country in the same city, especially in a place like this. And more so when it means you get to eat home cooked Indian food that is not cooked by your own hands. So every time we get a dinner invitation from our Indian friends I get super excited. And the joy is double since both the couples belong to states in the south of India, and since I am a complete novice with cooking south Indian food, I revel in their dosa, biryani, sambhar, and curd rice.

Ingredients

  • 1 cup urad dal (split black lentils)
  • 3 green chillies, roughly chopped
  • 3 to 4 peppercorns
  • 8 to 10 curry leaves, finely chopped (kadi patta)
  • 1 tsp ginger
  • salt to taste
  • coconut oil or any other refined oil for deep-frying
  • ½ cup mung bean dal
  • ½ cup toovar dal
  • 3-4 cups water (depending on how thin you want the soup to be, the soup is supposed to be very watery)
  • pinch Asafetida
  • ½ tsp cumin seeds
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 1 tsp grated ginger
  • Red chillies, according to taste
  • salt, to taste
  • bunch of coriander/cilantro leaves,finely chopped for garnishing
  • juice of a lemon, optional
Read the whole recipe on Experiments of a Housewife