Dal Bafla is a mouth-watering dish from the Indian states of Madhya Pradesh and Rajasthan. It is a perfect combination of rich and flavorful dal (lentil soup) and crispy bafla (baked wheat flour dumplings). Here's how you can make it at home:
Bafla Ingredients:
- 2 cups wheat flour
- 1/4 cup corn flour
- 1 tsp cumin seeds
- 1/4 tsp ajwain
- 1 tsp salt
- 1/2 cup ghee
- 1/2 cup water
- 1 1/2 tsp salt
- 1/2 tsp turmeric
Dal Ingredients:
- 1 1/2 cups soaked arhar dal
- 1 cup water
- 1/2 tsp turmeric
- 1 tsp salt
Tadka Ingredients:
- 1 tbsp ghee
- 1/4 tsp hing
- 1/2 tsp mustard seeds
- 1 tsp red chilli powder
- 1/2 tsp sugar
- 3 tbsp coriander leaves
Instructions:
- Making Bafla:
- In a mixing bowl, add wheat flour, corn flour, cumin seeds, ajwain, and salt. Mix them well.
- Pour ghee over the flour mixture and mix it well with your hands.
- Add water slowly and knead a firm dough. Give it a covering and 10 minutes to relax.
- Divide the dough into small equal-sized balls.
- In a pot, add water, salt, and turmeric powder. Bring it to a boil.
- Add the dough balls into the boiling water and let them cook for 15-20 minutes, or until they start floating.
- Remove the balls from the water and drain the excess water.
- Preheat the oven to 200°C. Grill the baflas in the oven for 20-30 minutes until golden brown.
- Making Dal:
- In a pressure cooker, add soaked arhar dal, water, turmeric, and salt.
- Pressure cook it for 2-3 whistles or until the dal is cooked well.
- Making Tadka:
- Heat ghee in a pan and add hing and mustard seeds. Saute until the mustard seeds start crackling.
- Add red chilli powder and mix it well.
- Pour the tadka over the cooked dal.
- Add sugar and coriander leaves. Mix well.
Your delicious Dal Bafla is ready to serve. Enjoy it hot with some extra ghee and pickle on the side.
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