Recipe - Balfa With Dal

FOR BAFLA
2 cup Flour, whole wheat; 225 g
4 tablespoon Ghee; or oil
1 teaspoon Salt
Water for kneading
Extra ghee or oil

FOR DAL
225 g Mung beans, split; moong dal
5 One half cup Water; 1.25 l
1 teaspoon Tumeric powder
2 teaspoon Salt
1 teaspoon Sugar
2 md Onions; chopped
2 Green chilies
2 Bay leaves
2 Cinnamon sticks; 2 inches
3 tablespoon Oil
2 tablespoon 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 23 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini