Balfa With Dal

* Exported from MasterCook *

BALFA WITH DAL

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Indian Breads
Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR BAFLA-----
2 c Flour, whole wheat -- 225 g
4 tb Ghee -- or oil
1 t -Salt
-Water for kneading
-Extra ghee or oil
-----FOR DAL-----
225 g Mung beans, split -- moong dal
5 1/2 c -Water -- 1.25 l
1 t Tumeric powder
2 ts -Salt
1 t Sugar
2 md Onions -- chopped
2 Green chilies
2 Bay leaves
2 Cinnamon sticks -- 2 inches
3 tb Oil
2 tb Coriander, fresh -- cilantro
-chopped

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 chilies, 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 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 colour turns light brown. Place them in
a dish and press each of them in the centre 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 broened. Pour cooked dal. Stir well. Let
it boil 2-3 times. Remove from heat and sprinkle with
chopped coriander. Serve baflas with dal.

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

SERVES: 10 SOURCE: _Rotis and Naans of India_ by
Purobi Babbar, published in Bombay posted, not tested
by Anne MacLellan



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