Malwa

Dal bafla

Name: Dal bafla
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Malwa
Ingredients: 2 1/2 cups coarse atta whole wheat flour (wholemeal atta flour, chapati flour); 1/3 cup rava (semolina); 1/2 cup half for dough ghee; 1/2 tsp ajwain (carom seeds); a pinch baking soda (bicarb soda, bicarbonate of soda); 1/2 tsp turmeric (ground turmeric); 1/2 cup toor dal (split pigeon peas); 1/4 cup chana dal (split chickpeas); 1 tomato; 1 inch ginger; 2 green chilli; 1 tsp cumin seeds; a pinch asafoetida; 1 tsp red chilli powder (indian red chili powder); 2 tsp lemon juice; Water, for boiling and dal; Salt, to taste

Wheat dumplings boiled, baked and soaked in ghee with tangy dal. Malwa's Sunday feast.

90 minTime

16 gProtein each

mediumSpice

Boiled before baked1 chapter · 1 min read

Make it your way

Grandma's wayCoarse atta, boiled then baked, dunked in ghee.

The original

575kcalsame

16 gproteinsame

12 gfibresame

90minutessame

Dal bafla as Malwa homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups coarse atta

Rava (semolina)⅓ cup

Ghee½ cup, half for dough

Ajwain (carom seeds)½ tsp

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Turmeric (ground turmeric)½ tsp

Toor dal (split pigeon peas)½ cup

Chana dal (split chickpeas)¼ cup

Tomato1

Ginger2.5 cm

Green chilli2

Cumin seeds1 tsp

Asafoetidaa pinch

Red chilli powder (indian red chili powder)1 tsp

Lemon juice2 tsp

Waterfor boiling and dal

Saltto taste

Method

5 steps

1Knead atta, rava, half the ghee, ajwain, soda, salt and water into a firm dough; shape into balls.
2Boil the balls in water with turmeric until they float, about 15 minutes.
3Drain, score a cross and bake at 200 C or on a tandoor until golden.
4Pressure cook the dals with turmeric for 3 whistles; temper cumin, asafoetida, ginger, chilli and tomato in ghee and add.
5Crush bafla and pour over ghee; serve with dal and lemon.

Serve it like this

Serve crushed bafla in a plate with ghee poured over, dal in a bowl, lemon and churma ladoo.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Malwa

Dal bafla

Wheat dumplings boiled, baked and soaked in ghee with tangy dal. Malwa's Sunday feast.

90 minTime

16 gProtein each

mediumSpice

Boiled before baked1 chapter · 1 min read

Make it your way

Grandma's wayCoarse atta, boiled then baked, dunked in ghee.

The original

575kcalsame

16 gproteinsame

12 gfibresame

90minutessame

Dal bafla as Malwa homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups coarse atta

Rava (semolina)⅓ cup

Ghee½ cup, half for dough

Ajwain (carom seeds)½ tsp

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Turmeric (ground turmeric)½ tsp

Toor dal (split pigeon peas)½ cup

Chana dal (split chickpeas)¼ cup

Tomato1

Ginger2.5 cm

Green chilli2

Cumin seeds1 tsp

Asafoetidaa pinch

Red chilli powder (indian red chili powder)1 tsp

Lemon juice2 tsp

Waterfor boiling and dal

Saltto taste

Method

5 steps

1Knead atta, rava, half the ghee, ajwain, soda, salt and water into a firm dough; shape into balls.
2Boil the balls in water with turmeric until they float, about 15 minutes.
3Drain, score a cross and bake at 200 C or on a tandoor until golden.
4Pressure cook the dals with turmeric for 3 whistles; temper cumin, asafoetida, ginger, chilli and tomato in ghee and add.
5Crush bafla and pour over ghee; serve with dal and lemon.

Serve it like this

Serve crushed bafla in a plate with ghee poured over, dal in a bowl, lemon and churma ladoo.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dal bafla

Make it your way

Ingredients

Method

Dal bafla

Make it your way

Ingredients

Method

Make it a meal