The beauty of Indian cuisine lies in the fact that one can prepare a delicious and healthy dish using pantry staples and spices, even without fresh vegetables. One such dish is *Dal Bafla*, a traditional delicacy from Rajasthan and Madhya Pradesh. You have likely heard of *Dal-Baati*; *Dal Bafla* can be considered a royal variation of that very dish.

**Dal Bafla Recipe**
*Baflas* are crispy on the outside and soft on the inside; they are prepared by boiling them in water before being roasted or baked. Let’s look at the recipe:

**Ingredients for Bafla**
200–250g wheat flour

1/4 cup semolina (*rava*)

1/4 tsp turmeric powder

1/4 tsp carom seeds (*ajwain*)

1/4 tsp baking soda

3 tbsp *ghee*

2–3 tbsp *ghee* or oil (for roasting)

Water as needed (for kneading)

**Ingredients for Dal**
1/2 cup *moong dal* (split yellow moong)

1/4 cup *masoor dal* (red lentils)

1/4 cup *chana dal* (split Bengal gram)

1 finely chopped onion

1 finely chopped tomato

1 chopped green chili

3 tsp *ghee* or oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp ginger-garlic paste

1/2 tsp Kashmiri red chili powder

2 tbsp finely chopped coriander leaves

1/4 tsp *garam masala*

1/4 tsp turmeric powder

1 pinch asafoetida (*hing*)

1 cup water

Salt to taste

**Method for Making Bafla**
To make *Dal Bafla*, first soak the 1/2 cup *moong dal*, 1/4 cup *masoor dal*, and 1/4 cup *chana dal* in water for at least 30 minutes.

Meanwhile, prepare to make the *baflas*: in a large bowl, combine 200–250g of wheat flour and 1/4 cup of semolina. To this flour mixture, add 3 tablespoons of ghee, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of carom seeds (ajwain), 1/4 teaspoon of baking soda, and salt to taste.

Mix all these ingredients thoroughly into the flour and semolina mixture. Once mixed, the dough should feel moist.

Next, add water as needed and knead the dough. Cover it and let it rest for at least 20 minutes.

Meanwhile, set some water to boil.

In the next step, shape the prepared dough into small balls and drop them into the boiling water.

Allow the dough balls to boil in the water for 15 minutes.

After 15 minutes, remove the dough balls from the water and set them aside.

Heat 2-3 tablespoons of ghee on a griddle (tawa) and place the boiled *baflas* on it.

Cover and cook over medium heat for 5 minutes.

Once one side turns golden brown, flip the *baflas* over to cook the other side.

Your *baflas* are now ready; you can simultaneously begin preparing the *dal* (lentil curry).

**Method for making Dal:**
Cook the lentils in a pressure cooker with ghee, turmeric powder, and salt to taste.

At the same time, heat oil or ghee in a large pan and add cumin seeds, mustard seeds, and a pinch of asafoetida (hing).

Next, add the onions and sauté them.

Then, add tomatoes along with turmeric powder, red chili powder, coriander powder, and *garam masala*; let the mixture cook for a while.

Now, add the cooked lentils to the pan and mix well.

Garnish with fresh coriander and transfer to a serving bowl.

Serve with the *baflas* for lunch or dinner; your traditional *Dal-Bafla* is ready.

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