Dal Bafla

History:

Dal Bafla is a traditional and hearty dish from the state of Madhya Pradesh in central India. It is a close cousin of the more well-known Dal Baati of Rajasthan but has its own unique flavors and preparation methods.

The history of Dal Bafla is closely tied to the culture and cuisine of Madhya Pradesh. Bafla refers to the round, bread-like dumplings made from wheat flour, which are traditionally cooked in an open fire or on a griddle. Dal, on the other hand, refers to the lentil curry that accompanies the baflas.

The dish has humble origins and was historically enjoyed by farmers and laborers in the region due to its hearty and energy-providing nature. Over time, it has become a beloved and cherished part of Madhya Pradesh's culinary heritage, served in homes and restaurants alike.

Recipe: Dal Bafla

For Bafla (Dumplings):

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup semolina (suji)
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon baking soda
• Salt to taste

For Dal (Lentil Curry):

Ingredients:

• 1 cup tuvar dal (split pigeon pea lentils)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon asafoetida (hing)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped, for garnish
• Lemon wedges, for serving

Instructions:

For Bafla (Dumplings):

1. In a mixing bowl, combine whole wheat flour, semolina, ghee, cumin seeds, carom seeds, baking soda, and salt.

2. Add enough water to knead the mixture into a firm and smooth dough. Cover the dough and let it rest for 20-30 minutes.

   
   
   

3. Divide the dough into small portions and shape them into round dumplings or baflas.

4. Steam the baflas in a steamer or idli cooker for about 20-25 minutes until they are cooked through. They should feel firm when touched.

5. Once steamed, let the baflas cool slightly.

For Dal (Lentil Curry):

1. Wash and rinse the tuvar dal thoroughly.

2. In a pressure cooker, heat ghee over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.

3. Add asafoetida and chopped onions. Sauté until the onions turn translucent.

4. Stir in ginger-garlic paste and sauté for a couple of minutes until the raw aroma disappears.

5. Add chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

6. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.

7. Add the washed tuvar dal and enough water to cover the dal (usually 2-3 cups of water). Pressure cook for about 3-4 whistles or until the dal is cooked and soft.

Serving:

1. To serve, break the baflas into pieces and place them on a plate.

2. Pour the hot dal over the baflas.

3. Garnish with fresh coriander leaves and serve with lemon wedges.

Enjoy the wholesome and comforting flavors of Dal Bafla, a traditional dish from Madhya Pradesh, India!