Similar to Dal Bati, these ghee laden dough balls are immensely popular in Madhya Pradesh. They are first boiled and then baked before being crumbled and topped with dal. Chef: Neha Jajoo

Ingredients Of Dal Bafla

For the Bafla

2 cups wheat flour

¼ cup maize flour

½ cup ghee

1 tsp cumin seeds

¼ tsp ajwain

Salt to taste

For the Dal

1 ½ cups toor dal, soaked

A pinch of Hing

1 tsp red chilli powder

½ tsp mustard seeds

1 tsp sugar

½ tsp turmeric powder

Salt to taste

1 Tbsp desi ghee

2 Tbsp coriander leaves, chopped

How to Make Dal Bafla

-For the BaflaIn a large bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time.

-Divide the dough into smaller balls, and roll them using your palms to make them smoother. Bring water to a boil in a large pan. Add salt and turmeric, and then drop the balls and cook till they float on the surface.

- Place them on a kitchen towel to drain excess water. Once they are dried, bake them in the oven at 150 degrees C for till crisp and golden on both the sides. For the DalPressure cook the dal in 3 ½ cups of water for 3 whistles, by adding salt and turmeric powder.

-Let the steam escape and then add the thing and stir well. Add a little water if it is too thick, and bring to a boil.Meanwhile, heat ghee in a pan, add mustard seeds and let it splutter. Add red chilli powder, and quickly pour this tadka in the boiling dal.

-Add sugar and remove from the flame. Finish with coriander leaves.To serve place two Baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.

Key Ingredients: wheat flour, ghee, tur dal, hing, cumin seeds, coriander leaves

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