Dal Bafla is not a very famous dish that originated in the Indian state of Madhya Pradesh, very similar to the very popular Rajasthani dal baati. It's a rich, full-bodied preparation of "dal" (lentil curry) accompanied by wheat dough balls called "bafla" which are boiled, baked, and then drenched in ghee-clarified butter. Such a delicious dish celebrates richness in flavour, nutritional value, and satisfying contrast in textures--soft, buttery baffle in contrast with the spiced, aromatic dalThe preparation begins with kneading a dough made of whole wheat flour and semolina, with . a pinch of salt added if desired for its texture. It takes the shape of round balls that would first boil in water until they float; hence, the inside is soft and light. Boiled baffle balls are then baked or roasted to give a crust a crispy, golden brown colour. These are usually fried in ghee once cooked and have a rich buttery taste and a crispy crust. The daal that is served along with it is generally made using a combination of split yellow lentils known as toor daal, moong daal, or a mix of several other daals. All of them are cooked with spices like cumin, turmeric, and coriander, and finally, the tempering is added to the dish along with ghee, garlic, and mustard seeds to blend well with the flavours. This results in a lusciously flavoured but only lightly spicy daal, which can be enjoyed just as well on its own as it is with the richness of the baffle. Dal Bafla is usually served with chutneys, pickles, and sometimes green vegetables, making it a complete and balanced meal.

• 2 cup wheat flour
• 1 cup toor dal
• 2 tbs ghee
• Salt
• 1 tsp ajwain
• 1/2 cup moong dal
• 1 onion
• 2 tomato
• 2 green chillies
• 4-5 garlic cloves
• 1 inch ginger
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp mustard seeds
• Coriander leaves
• Oil

• Mix 2 cups of whole wheat flour, ¼ cup semolina (optional), one teaspoon salt, and 1 teaspoon carom seeds (ajwain) in a big mixing bowl.
• Now add two tablespoons of ghee to the flour mixture and start gradually adding water to knead the mixture into a soft dough yet firm enough to hold shape. The dough should not be soft. Otherwise, bafla will not hold its shape while cooking.
• Divide the dough into about 8 to 10 pieces, depending on how large or small you want them to be.
• Roll each piece into a well-rounded ball about 2 to 3 inches in diameter. Push an indentation, or cave, lightly into the centre of each ball with your thumb. This is to ensure that each one cooks evenly.
• Bring a large pot of water to boil. Place the prepared dough balls carefully in the boiling water, and then cook for 10-12 minutes. Once done, the baflas will have come up to the surface of the water; this allows it to become soft from the inside.
• Drain them and let them cool for a few minutes.
• Prepare the oven at 180 C (350 F). Place the boiled bafla on a baking tray and bake them for 20-25 minutes or until they turn golden brown. Flip them halfway to bake evenly. This is what will give the baflas a crispy edge, which is basic to the dal bafla recipe.
• Once the bafla has turned golden brown, remove them from the oven. Heat a little ghee in a small pan and give each baffle a dip into it so that they are nicely coated. Allow them to set in a dish so that it will be served later.
• When the bafla are in the oven, take a cup of toor dal and 1/2 cup of moong dal if you are using them, and rinse them. Drain well. Cook these dals in 3 cups of water, with turmeric powder for one teaspoon and salt according to your taste, by using a pressure cooker for 3-4 whistles. This should make your dal soft as well as mushy. Drain your dal and set it aside.
• Add 1 tablespoon of ghee or oil to a pan. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Let them splutter. Then add 4-5 minced garlic cloves, grated ginger, and 2 chopped green chillies. Saut for a minute until the raw smell of the garlic disappears.
• Add the finely chopped onion to the tempering and saut until it turns golden brown. Then add chopped tomatoes and cook until they are soft and mushy.
• Add 1 teaspoon of coriander powder, one teaspoon of red chilli powder (if you are using it) and salt according to your taste.
• Mix well and fry the masala for about 2-3 minutes until the oil starts separating from the mixture.
• Add the ready dal to the pan, which contains tempering. Now mix it well, then adjust its consistency according to preference by adding water if you need it to, and allow it to reach a simmer.
• Simmer the dal for 5-7 minutes to blend the flavours.
• Garnish with fresh coriander leaves and a dollop of ghee for richness.
• Serve the hot dal with crispy, ghee-soaked bafla and chutneys, pickles, or fresh vegetables. The soft dal and crispy baffle make a perfect combo.