Bonda Soup

How to Prepare

1. Prepare the bonda batter by mixing urad dal paste with salt and a pinch of asafoetida.
2. Heat oil in a deep frying pan over medium heat.
3. Shape the batter into small balls and deep fry until golden brown. Set aside.
4. For the soup, heat oil in a pressure cooker, add mustard seeds, cumin seeds, and curry leaves.
5. Add chopped onions, green chilies, and ginger-garlic paste. Sauté until onions are translucent.
6. Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes are mushy.
7. Add toor dal, water, and pressure cook for 2 whistles.
8. Once cooked, blend the mixture into a smooth soup consistency.
9. Add tamarind paste, jaggery, and rasam powder. Simmer for 5 minutes.
10. Serve hot soup in bowls, add 2-3 bondas per bowl, and garnish with coriander leaves.