Name: More Rasam Mysore Bonda
Cook time: 270 min
Total time: 270 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup skinned split black lentils (urad dal) (picked over for stones); 1 teaspoon black peppercorns; 1 cup shredded fresh coconut (or ½ cup shredded dried unsweetened coconut, reconstituted); 0.25 cup coarsely chopped medium-size to large fresh curry leaves; 1 teaspoon coarse kosher or sea salt; 0.5 teaspoon ground asafetida; Canola oil (for deep-frying); 0.25 cup oily or unoily skinned split yellow pigeon peas (toovar dal) (picked over for stones); 1 large tomato (cored and cut into 1-inch chunks); 2 teaspoons sambhar masala (see recipe); 1 teaspoon coarse kosher or sea salt; 0.25 teaspoon ground asafetida; 0.25 teaspoon ground turmeric; 15 medium-size to large fresh curry leaves; 1 tablespoon unrefined sesame oil or canola oil; 1 teaspoon black or yellow mustard seeds; 2 dried red Thai or cayenne chiles (stems removed); 1 cup nonfat buttermilk

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More Rasam Mysore Bonda — Formulation & Method | CuliNect