- Preeti Shridhar
Adding to the repertoire of malwa cuisine, for the main course, there is nothing better than Dal Bafla. This is a dish which has its roots in Rajasthan.
Dal Bafla is inspired from Dal Bati.
Bafla is made from coarse wheat flour. It is kneaded into a soft dough with some oil, yogurt and water along with salt, turmeric.Then Tennis ball-sized round balls of this dough are boiled in rolling water like pasta and then cooked in a well-heated traditional oven or in an earthen stove. However, at home these can be baked in ovens.
These are then dunked in pure ghee.
Bati, from Rajasthan is baked directly and not boiled first unlike Bafla.
Bafla is served with tur dal, and coriander chutney, red garlic chutney and of course some more ghee.
This food is not for the faint hearted.
If you don't have coarse wheat flour add some semolina.
Instead of Tur dal , you can also make mixed dal.
I like to add raw mango for tartness in the dal , if you don't have it, no worries, add lemon juice once the dal is ready.
We at home also like to make kadhi along with dal. This kadhi is without any pakoras.
Red Garlic Chutney
Red Chili Whole 2
Garlic 10 cloves
Lemon Juice 1/2 tbsp
Salt to taste
Whole Wheat Flour 2 cups
Fine Semolina 1/4 cup
Thick yogurt 2 tbsp
Oil 1 tbsp
Salt 3/4 tsp.
Turmeric Powder 1/4 tsp
Water 3/4 cup
Tur Dal 1/2 cup.
Salt to taste
Turmeric Powder 1/2 tsp
Water 2 cups +1 cup
Ghee 1 tbsp
Mustard Seeds 1/2 tsp.
Cumin Seeds 1/2 tsp
Curry Leaves 1 sprig
Green Chili 1 finely chopped
Onion 1 medium finely chopped
Ginger 1 tsp grated
Tomatoes 2 medium finely chopped
Raw Mango 2-3 tbsp finely chopped(optional)
Red Chili Powder 1 tsp
Lemon juice 2 tsp
Ghee 1 tbsp
Whole Red Chili 1
Red Chili Powder 1/4 tsp
Red Garlic Chutney
Soak red chili in hot water for an hour.
Now drain it.
Grind to a fine paste : the red chili, garlic, lemon juice and salt with little water.
Keep it aside .
Wash the dal in running water three times.
Soak it for half an hour.
Pressure cook with 2 cups of water, 1/2 tsp turmeric powder and 1 tsp salt for 3 whistles
Let the pressure drop naturally , open the pressure cooker and mix the contents well
Heat ghee in a large pan/ kadhai , add asaefotida and mustard seeds
When the mustard seeds crackle add cumin seeds, green chili, curry leaves and onion in this order.
Fry on low heat till onions turn soft and pink.
Add tomatoes, raw mango and ginger.
Cook covered on low heat till tomatoes soften.
Mash the tomatoes with the back of a ladle , add red chili powder. Mix well
Crush cloves in a mortar and pestle, add it to the pan.
Cook till ghee floats on top
Pour the lentils into the pan mix well
Add 1 cup water , bring it to a boil.
Let it simmer for 5 mins
Taste and adjust seasoning.
Add lemon juice if needed.
Check the consistency of the lentils , add boiling water accordingly.
Before serving heat ghee in a small pan, add whole chili .
Add red chili powder
Pour over hot dal.
Garnish with chopped coriander.
Serve piping hot.
Serve it with Bafla/Bati.
Mix whole wheat flour, semolina , turmeric and salt.
Now add oil and mix well.
Mix in yogurt.
Now knead into a soft dough using water. I used 160 ml water approximately.
Cover and leave it for 30 minutes.
Oil your hands and knead the dough for one minute.
Brush it with oil.
Cover and let it rest for one hour.
Now divide it into 6 equal parts , each approximately 90 gms .
Roll each piece into a smooth ball. There should be no cracks on it.
Pinch the seam and press with your thumb to make an indent.
Refer to the picture below.
Take a deep kadai or pan and boil 1 1/2 lit. of water.
Once the water comes to rolling boil , add a tsp of oil.
Now carefully drop the dough balls .
Keep the flame high..
Stir after a few minutes.
Boil them till they rise up. Will take around 10 to 12 minutes.
With a slotted spoon remove them on a clean kitchen towel.
Preheat the oven to 190 degrees Celsius.
Line a baking sheet with parchment paper.
Place the Bafla 2 " apart on the baking sheet.
Bake them for 30 minutes.
Flip them halfway.
Once the Bafla are done, remove them on a clean kitchen towel.
Heat one cup of Desi Ghee in a small but deep kadai or pan.
Crush the Bafla slightly so that they open up.
You can also break them into two but for optics the slightly crushed ones are better
Dip these in the ghee .
Remove into another bowl..
Break one bafla into two.
Place it on a plate. Pour a tbsp or two of hot ghee. Serve with piping hot dal and sliced onions.
Coriander chutney and red garlic chutney are great accompaniments.