*  Exported from  MasterCook  *
 
                               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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