Dal Bafla

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Recipe

Ingredients

1 cup	split yellow moong dal
1 cup	whole wheat flour
1 cup	semolina
2 tablespoons	ghee
1/2 teaspoon	baking soda
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
2 tablespoons	chopped coriander leaves
2 tablespoons	yogurt
1	lemon, juiced
1	green chili, chopped
1	onion, finely chopped
1	tomato, chopped
2 tablespoons	oil
—	salt to taste
—	water as needed

Instructions

1. 1 Wash the moong dal thoroughly and soak it in water for 30 minutes.
2. 2 In a mixing bowl, combine whole wheat flour, semolina, salt, and baking soda.
3. 3 Add ghee to the flour mixture and mix well until it resembles breadcrumbs.
4. 4 Gradually add water to form a smooth and firm dough. Cover and let it rest for 15 minutes.
5. 5 Divide the dough into small balls and flatten them slightly.
6. 6 Boil water in a large pot and add a pinch of salt. Add the dough balls and boil until they float to the surface.
7. 7 Preheat the oven to 180°C (350°F).
8. 8 Remove the boiled dough balls and place them on a baking tray. Bake for 15-20 minutes until golden brown.
9. 9 For the dal, heat oil in a pan and add cumin seeds and mustard seeds.
10. 10 Once they splutter, add chopped onions and sauté until golden brown.
11. 11 Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften.
12. 12 Drain the soaked dal and add it to the pan with 2 cups of water.
13. 13 Bring to a boil, then reduce the heat and simmer until the dal is cooked and thickened.
14. 14 Add garam masala, lemon juice, and chopped coriander leaves to the dal.
15. 15 Serve the baked bafla with hot dal, garnished with green chili and coriander leaves.