Bonda Soup

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Recipe

Ingredients

1 cup	chana dal (split Bengal gram)
1/4 cup	rice flour
1 teaspoon	cumin seeds
1 teaspoon	black peppercorns
1 teaspoon	salt
2	green chilies, finely chopped
1 tablespoon	ginger, grated
2 tablespoons	coriander leaves, chopped
1	onion, finely chopped
1 cup	yogurt
1 teaspoon	baking soda
500 ml	water
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	turmeric powder
1 teaspoon	asafoetida
1 cup	coconut milk
1 tablespoon	ghee

Instructions

1. 1 Soak the chana dal in water for 2 hours, then drain and grind to a coarse paste.
2. 2 In a bowl, mix the chana dal paste with rice flour, cumin seeds, black peppercorns, salt, green chilies, ginger, coriander leaves, onion, yogurt, and baking soda to form a thick batter.
3. 3 Heat oil in a deep frying pan and drop spoonfuls of the batter to make bondas. Fry until golden brown and set aside.
4. 4 In a separate pot, heat ghee and add mustard seeds. Once they splutter, add turmeric powder and asafoetida.
5. 5 Add water to the pot and bring to a boil. Add salt to taste.
6. 6 Stir in the coconut milk and let the soup simmer for 5-7 minutes.
7. 7 Add the fried bondas to the soup and let them soak for a few minutes before serving.