Entree: India – Madhya Pradesh – दाल बाफ़ला ➤ Dāl Bāflā (Wheat dough balls boiled and baked, served with a spiced mashed lentil stew and ghee)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- For the bafla dough:
- 2 cups (10 oz / 285 g) whole wheat flour (atta)
- 1/3 cup (55 g) semolina (sooji/rava)
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 4 tbsp (60 g) ghee, plus extra for brushing and serving
- 3/4 cup (180 ml) warm water, or as needed to form a dough
- For boiling:
- Water and 1 tsp (5 g) salt for boiling baflas
- For the dal:
- 1 cup (200 g) chana dal (split Bengal gram)
- 1/2 cup (100 g) toor dal (split pigeon peas)
- 3 cups (720 ml) water for pressure cooking dals
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) salt, or to taste
- For the tadka (tempering):
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 tsp (2 g) cumin seeds
- 6 cloves garlic, thinly sliced
- 1 inch (2.5 cm) piece ginger, grated
- 2 green chiles, slit (adjust to taste)
- 1 medium tomato, finely chopped, about 6 oz (170 g)
- 1/2 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (4 g) coriander powder
- 1/2 tsp (1.5 g) garam masala
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro, chopped, for garnish

Instructions

1. Make bafla dough: in a bowl combine whole wheat flour, semolina, baking powder, and salt. Rub in 4 tbsp ghee until mixture resembles coarse crumbs. Add warm water gradually and knead to a firm, smooth dough. Cover and let rest 15–20 minutes.
2. Shape and boil baflas: divide dough into 8 equal portions and roll into smooth balls. Bring a large pot of salted water to a gentle boil. Drop balls into boiling water and boil gently, turning occasionally, for 10–12 minutes until they float and feel slightly firm. Remove and drain.
3. Bake or roast baflas: preheat oven to 425°F (220°C). Place boiled baflas on a baking tray and brush lightly with ghee. Bake 15–20 minutes until brown and cooked through, turning once. Alternatively, roast over an open flame or in a tandoor for smoky char. Once out of oven, immediately brush generously with ghee and keep warm.
4. Cook the dal: rinse dals until water runs clear. In a pressure cooker or pot combine dals, 3 cups water, turmeric, and salt. Cook until tender (about 3–4 whistles in a pressure cooker or 25–30 minutes simmering), then mash lightly and set aside.
5. Prepare the tadka: heat ghee or oil in a skillet over medium heat. Add cumin seeds and let them splutter. Add sliced garlic and sauté until golden. Add grated ginger and slit green chiles; sauté briefly. Add chopped tomato and cook until soft and oil separates. Stir in red chili powder, coriander powder, and garam masala; cook 1 minute.
6. Combine dal and tadka: pour the spiced tomato mixture into the cooked dal, stir well, simmer 5–7 minutes to marry flavors. Adjust salt, stir in lemon juice, and garnish with chopped cilantro.
7. Serve: place 2 baflas per person on a plate, break open and pour hot dal over them or serve baflas on the side to tear and dip. Drizzle extra ghee over baflas and dal before serving.