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Dal Bafla
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dal bafla, or "daal baafle", is a central indian variation of rajasthani dish "daal baati". The daal is made from toovar. The toovar pulse is boiled with tomatoes, bay leaves, cardamom, tamarind, whole dried red chillis and then cumin and chilli fried in oil/ ghee is added to it. The mix is again boiled with crushed groundnuts/ peanuts for 10 mins and garnished with a lot of coriander leaves. The baafla is prepared using slightly course wheat flour. The flour is kneaded in water with about 100ml of ghee added to make it softer. Just a pinch of turmeric is added to provided nicer color. Then it is rolled into fist-sized balls (maybe a bit smaller than that). The balls are boiled for about 15 minutes and then baked in "kande"/ wood/ oven. Finally the balls are broken and if you don't mind, they are traditionally soaked in ghee but given the modern age waist-watching trend, a spoon or two of ghee can be poured on them instead. these baafle are then eaten with the daal prepared earlier. See Also
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