If there is a mention of the kitchen of Madhya Pradesh and the name of dal bafla does not come, it cannot happen. This dish is not only delicious but the combination of desi ghee and dal gives energy and nutrition to the body. Dal Bafla is often prepared during festivals, family functions and special occasions. Its identity is so special that it is also called a close relative of the dal-bati of Rajasthan. But the taste of Dal Bafla and its identity is completely associated with MP.
Let us now know the complete recipe of Dal Bafla step-by-step in this article. By reading this, you will be able to make this delicious dish easily at home.
Why Is Dal Bafla So Special in Madhya Pradesh?
The specialty of dal bafla is not only in its taste, but the ingredients used in it are also beneficial for the body. Wheat flour gives strength to the body, while tur dal (pigeon pea) is rich in protein and fibre. The tadka of desi ghee from above not only enhances the taste but also helps in digestion.
After eating dal bafla one does not feel hungry for a long time since it fills the stomach well. That is why in the ancient days, ranchers and workers might work difficult the entire day by eating it. Even today, people make it as a special dish.
Ingredients Required to Make the Dal Bafla
You don't need a lot of ingredients to make the Dal BAfla. But the ingredients used are very basic and easily available in every home kitchen.
Ingredients for Bafla
- Wheat flour - 2 cups
- Onion - 1⁄2 cup (optional)
- Jaggery - 3 tablespoons
- Turmeric powder- 1⁄2 tablespoon
- Onions - 1 cup
- Salt - According to the taste
- Oil - 2 tablespoons (for deep frying)
- Water - According to the need
Basic Ingredients for Dal
- Lentils: ½ cup to 1 cup (toor dal, moong dal, or masoor dal)
- Water: 2 to 3½ cups, or enough to cook the lentils
- Salt: To taste
For the Tarka (Tempering/Flavor Base)
- Lime Juice - 1 tablespoon
- Ginger paste - 1⁄4 cup (to taste)
- Onions - 1⁄2 cup
- Red chilly powder-1 tablespoon
- Salt - According to the taste
- Ginger - one pinch
- Ginger - 1 table spoon
- Ginger-garlic paste - 1 table spoon
- Green chillies - 2 finely chopped
- Tomatoes - 1 cup (chopped)
- Onions - 1 cup finely chopped
- Curry leaves - 6-7 leaves
- Oil or ghee 2-3 tablespoons
You may also read this :- Dal Bafla, Bhutte ki kees and More MP Signature dishes
Method to Cook the Bafla
It takes a little time to cook but the process is very easy. All you have to do is follow the steps carefully.
1. Garlic paste
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add ghee and mix well. Now slowly add water and knead a little stiff dough. Cover the dough and keep it for 15-20 minutes.
2. Creating
When the dough is well set, make equal portions of it. The size of the loaf should be medium. It's not too big or too small.
3. Cook
Now boil the water in a large pot. Include a little sum of salt to the water. When the water begins bubbling, include the rice. Bubble them for almost 15-20 minutes until they are totally cooked. After bubbling, evacuate from warm and permit to dry.
4. Baking
Presently broil these bubbled pieces in tandoor or broiler till they turn brilliant brown. If you do not have an broiler, you can moreover prepare them on a moo fire. Keep in intellect that they ended up firm and brilliant brown all around. That's the real snag.
Method to cook the dal
1. Cook the rice
To begin with, wash and peel the pumpkin. Bubble them in a weight cooker with turmeric and water for 3-4 shrieks. When the dal is cooked, pound it well with a spoon.
2. Stirring
Now heat ghee or oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Then, add onion, ginger, chili and coriander powder. Once the onions turn golden brown, add the tomatoes and saute well.
3. Mix curd
When the masala is cooked, add chopped onions to it. Add salt and pepper and cook for 5-10 minutes. Your dal is ready.
How to Serve the Dal Bafla?
The real fun of eating dal bafla lies in the way it is served. First heat the ghee in a pan and add the cumin seeds. Add green chillies and curry leaves on top if you want. Some people also like it with jaggery pieces or sweets.
Tips To Make Dal Bafla More Special
- Adding yogurt to the dough makes the bafla even softer and tastier.
- Baking the bafla in a tandoor or oven gives it its true flavour.
- If you want a healthier version, you can use less oil instead of ghee.
- Applying a dash of desi ghee to the dal enhances the taste manifold.
The Cultural Significance of Dal Bafla
Dal Bafla is not just a dish but it is a dish associated with the tradition and culture of MP. Serving dal bafla on festivals and special occasions is considered a part of hospitality. In villages even today it is made on an earthen stove, which makes its taste even more indigenous and wonderful.
Conclusion
Dal Bafla is a dish that combines taste, wellbeing and convention. It takes a small time to make it, but when it is prepared, the eaters keep licking their fingers. If you need to feel the genuine scent and taste of Madhya Pradesh, at that point unquestionably make dal bafla at home.
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