Dal Bafla

Ingredients

• •Wheat Flour
• •Toor Dal
• •Ghee
• •Gram Flour
• •Tomato
• •Onion
• •Spices

Steps

1. 1Prepare a stiff dough from wheat flour, a little gram flour, and a spoonful of ghee, kneading it firmly and shaping it into round balls.
2. 2Boil the dough balls in water until they float and firm up, then either deep-fry or bake them until the outer surface turns golden and slightly crisp.
3. 3While the baflas cook, prepare a spiced lentil curry by cooking toor dal until soft, then tempering it with onions, tomatoes, ginger, garlic, and a blend of warming spices simmered together into a thick, flavorful dal.
4. 4Once the baflas are ready, crack or lightly crush each one so it can better soak up ghee and the accompanying dal.
5. 5Generously drizzle or dunk the warm baflas in melted ghee, letting them absorb its richness before serving.
6. 6Plate the baflas alongside a generous ladle of the hot dal, allowing the two to be combined at the table.
7. 7Some versions include a side of tangy garlic chutney or pickled vegetables to balance the richness of the ghee-soaked bread.
8. 8Serve the dish hot, encouraging diners to crumble the bafla directly into the dal for the most traditional way of eating it.