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                              BALFA WITH DAL

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Indian                           Breads
                Main Dish                        Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FOR BAFLA-----
   2       c            Flour, whole wheat -- 225 g
   4       tb           Ghee -- or oil
   1       t            -Salt
                        -Water for kneading
                        -Extra ghee or oil
                        -----FOR DAL-----
 225       g            Mung beans, split -- moong dal
   5 1/2   c            -Water -- 1.25 l
   1       t            Tumeric powder
   2       ts           -Salt
   1       t            Sugar
   2       md           Onions -- chopped
   2                    Green chilies
   2                    Bay leaves
   2                    Cinnamon sticks -- 2 inches
   3       tb           Oil
   2       tb           Coriander, fresh -- cilantro
                        -chopped

  Rajasthani bread
  
  Put split mung beans (moong dal) with water in a heavy
  pan over high heat. Add half of the chopped onion,
  salt, sugar, green chilies, bay leaves, cinnamon
  sticks. Sift flour with salt; rub in ghee or oil.
  Knead to a smooth dough. Divide the dough into 10
  parts and shape them into round balls. Drop these
  balls in the boiling dal, reduce heat. Cook for 25
  minutes then remove the cooked flour balls one by one
  from the dal. Place the cooked flour flour balls in a
  greased baking dish. Bake in a preheat oven 375F (190
  C/ gas mark 5) until the skin of the balls begins to
  crack and the colour turns light brown. Place them in
  a dish and press each of them in the centre with your
  thumb. Break lightly and put 1 or 2 tsp ghee in each
  bafla. Can be eaten without ghee too.
  
  Heat 3 Tbsp oil in a pan. Fry remaining half of onions
  until lightly broened. Pour cooked dal. Stir well. Let
  it boil 2-3 times. Remove from heat and sprinkle with
  chopped coriander. Serve baflas with dal.
  
  Note: Dal (beans) should be poured over the baflas,
  breaking them completely. Other vegetable dishes or
  chutney can be served with it also.
  
  SERVES: 10 SOURCE: _Rotis and Naans of India_ by
  Purobi Babbar, published in Bombay posted, not tested
  by Anne MacLellan
 


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