How To Make Authentic Dal Bafla: A Step By Step Guide

Dal Bafla is a classic Madhya Pradesh dish featuring baked wheat dumplings Bafla with a spicy lentil soup dal. The Bafla is boiled and baked, then dipped in ghee for added flavor. The dal is made with a mix of dals, tempered with spices like cumin and mustard seeds. Serve the dish with ghee, dal, and chutney for a rich, flavorful meal.

Dal Bafla is a traditional dish from Madhya Pradesh, consisting of baked wheat dumplings Bafla served with a spiced lentil soup dal. The Bafla is made by kneading a dough with whole wheat flour, semolina, and ghee, then boiled and baked to a golden brown. The dal is a mixture of moong, toor, and chana dals, cooked with spices and tempered with mustard seeds, cumin, and tomatoes. The Baflas are dipped in ghee before serving for extra richness. The dish is best served with ghee, dal, and chutney. It’s a delicious, wholesome meal that reflects traditional Indian cuisine.

Ingredients:

For Bafla:

• 2 cups whole wheat flour (atta)
• 1/4 cup semolina (rava/sooji)
• 1/2 cup ghee (clarified butter)
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon baking powder
• Salt, to taste
• Water (for kneading)

For Dal:

• 1/2 cup split yellow moong dal
• 1/2 cup toor dal (pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1 tablespoon ghee
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 2-3 dried red chilies
• 1 finely chopped tomato
• A pinch of hing (asafoetida)
• Fresh coriander for garnish
• Salt, to taste
• Water, as required

Instructions:

Step 1: Prepare the Dough for Bafla

• Mix dry ingredients: In a large mixing bowl, combine the whole wheat flour, semolina, ajwain, baking powder, and salt.
• Add ghee: Pour in the ghee and mix it well with the flour until it becomes crumbly and holds shape when pressed.
• Knead the dough: Gradually add water and knead the mixture into a firm, yet pliable dough. Let the dough rest for 15-20 minutes, covered with a cloth.

Step 2: Shape and Boil the Bafla

• Shape the balls: After resting, divide the dough into small lemon-sized balls and flatten them slightly in the center.
• Boil the Bafla: Bring a large pot of water to a boil. Once boiling, gently drop the shaped dough balls into the water. Boil them for 15-20 minutes until they float on the surface. This ensures they are well-cooked inside.

Step 3: Bake the Bafla

• Preheat oven: While the Bafla are boiling, preheat your oven to 180°C (350°F).
• Bake the Bafla: Remove the boiled Bafla from water, let them dry slightly, and place them on a greased baking tray. Brush them with ghee and bake for 20-30 minutes until golden brown, flipping halfway to ensure even cooking. The outer crust should be crispy while the inside remains soft.

Step 4: Prepare the Dal

• Cook the dals: Wash the dals (moong, toor, and chana) thoroughly. In a pressure cooker, add the dals, turmeric, and salt. Cook for 3-4 whistles or until the dals are soft and mushy.
• Temper the dal: Heat ghee in a pan. Add mustard seeds, cumin seeds, hing, and dried red chilies. Once they crackle, add chopped tomatoes, red chili powder, coriander powder, and garam masala. Cook until the tomatoes soften.
• Combine: Pour this tempering into the cooked dal and mix well. Add water to adjust the consistency and simmer for 5-7 minutes. Garnish with fresh coriander leaves.

Step 5: Serve the Dal Bafla

• Final Touch: Dip the baked Baflas in melted ghee just before serving to enhance their flavor and texture.
• Serve: Place the Bafla on a plate, drizzle with ghee, and serve them hot with the dal, accompanied by spicy chutney or pickle.

Tips:

• Extra Ghee: Traditionally, Bafla is dipped generously in ghee before serving, which adds richness.
• Variations: You can add spices like fennel seeds or kalonji (nigella seeds) to the Bafla dough for extra flavor.
• Sides: Serve with garlic chutney or green coriander chutney for a tangy kick.
• Enjoy the rich flavors and wholesome goodness of Dal Bafla.