Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Madhyapradesh · Lunch

Dal Bafla

Traditional 2. Dal Bafla recipe

🧺 Ingredients

• 300g whole wheat flour
• 90g semolina
• 45ml ghee
• 60ml curd
• 2.5ml baking soda
• 4.5ml carom seeds
• 2.5ml salt
• 120ml hot water
• 50g gram dal (chana dal), soaked 2 hours
• 100g red gram (tur dal), soaked 2 hours
• 30ml ghee
• 100g tomato, chopped
• 15ml ginger-garlic paste
• 2 green chilis, chopped
• 2.5ml cumin seeds
• 1 black cardamom
• 3 cloves
• 2.5cm cinnamon stick
• 10 black peppercorns
• 2.5ml turmeric powder
• 10ml coriander powder
• 5ml red chili powder
• 1 pinch asafoetida
• Salt to taste
• 500ml water
• 30ml coriander leaves, chopped

👩‍🍳 How to make Dal Bafla

1. Mix wheat flour, semolina, salt, and carom seeds in bowl
2. Add ghee, curd, and baking soda; mix well
3. Gradually add hot water while kneading into firm, non-sticky dough
4. Cover and rest 20 minutes
5. Shape into 2-inch balls (8 balls per batch)
6. Pan-fry on medium heat for 2–3 minutes per side until light pink; or steam covered for 15–20 minutes; or bake at 230°C for 10 minutes per side
7. Set aside
8. Heat ghee (30ml) in heavy pan, crackle cumin seeds, add black cardamom, cloves, cinnamon, peppercorns (total 30 seconds)
9. Add ginger-garlic paste, fry 1 minute until fragrant
10. Add chopped tomato and green chilis; sauté 2 minutes
11. Add turmeric, coriander, chili powder, and asafoetida; stir 30 seconds
12. Add soaked, drained dals; stir 1 minute to coat
13. Pour water and salt; bring to boil on high heat
14. Pressure cook: 1 whistle on high heat, then 4 minutes on low heat (or simmer 25 minutes uncovered until tender)
15. Consistency should be thick, not runny
16. Stir in coriander leaves
17. Arrange hot bafla on plate, top with spoon of hot dal.
18. Dal should coat bafla surface.
19. ---

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