Balfa With Dal

Recipe Ingredients

		For Balfa
2 cups	125g / 4.4oz	Whole wheat flour - (225 grams)
4 tablespoons	60ml	Ghee or oil
1 tablespoon	15ml	Salt
		Water for kneading
		Extra ghee or oil
		For Dal
1 1/8 cups	180g / 6.3oz	Mung beans - split (moong dal)
5 1/2 cups	1303ml	Water - (1.25 l)
1 tablespoon	15ml	Turmeric powder
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Onions - chopped (medium)
2		Green chiles
2		Bay leaves
2		Cinnamon - (2 inches)
3 tablespoons	45ml	Oil
2 tablespoons	30ml	Fresh coriander - (cilantro), chopped

Recipe Instructions

Rajasthani bread Put split mung beans (moong dal) with water in a heavy pan over high heat. Add half of the chopped onion, salt, sugar, green chiles, bay leaves, cinnamon sticks. Sift flour with salt; rub in ghee or oil. Knead to a smooth dough. Divide the dough into 10 parts and shape them into round balls.

Drop these balls in the boiling dal, reduce heat. Cook for 25 minutes then remove the cooked flour balls one by one from the dal. Place the cooked flour balls in a greased baking dish. Bake in a preheat oven 375F (190 C/ gas mark 5) until the skin of the balls begins to crack and the color turns light brown. Place them in a dish and press each of them in the center with your thumb. Break lightly and put 1 or 2 tsp. ghee in each bafla.

Can be eaten without ghee too. Heat 3 Tbsp. oil in a pan. Fry remaining half of onions until lightly browned. Pour cooked dal. Stir well. Let it boil 2-3 times. Remove from heat and sprinkle with chopped coriander. Serve baflas with dal.

Hints

Note: Dal (beans) should be poured over the baflas, breaking them completely. Other vegetable dishes or chutney can be served with it also.

Source:
"Rotis and Naans of India" by Purobi Babbar

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