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Indian · Starter
Mysore Bonda in Buttermilk-Pigeon Pea Broth
More rasam Mysore bonda: airy urad dal fritters with coconut, curry leaf and cracked pepper, served in a tart buttermilk and toor dal broth finished with a mustard-seed tempering.
- YieldServes 4
- Hands-on55 min
- Total1 h 50 min
- Difficulty
Ingredients
fritters
- 80 gskinned split black lentils (urad dal), picked over for stones
- 0.38 tspblack peppercorns
- 30 gfresh coconut, shredded (or 15 g dried unsweetened coconut, reconstituted)
- 2 tbspfresh curry leaves, coarsely chopped
- 0.38 tspcoarse kosher or sea salt
- ¼ tspground asafetida
- 400 mlcanola oil, for deep-frying
broth
- 20 gskinned split yellow pigeon peas (toor dal), picked over for stones
- ½large tomato, cored and cut into 2.5 cm chunks
- ¾ tspsambhar masala
- 0.38 tspcoarse kosher or sea salt
- 0.13 tspground asafetida
- 0.13 tspground turmeric
- 6 leavesfresh curry leaves
- 1 tspunrefined sesame oil or canola oil
- 0.38 tspblack or yellow mustard seeds
- 1dried red Thai or cayenne chiles, stemmed
- 95 mlnonfat buttermilk
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