Cooking Time : 30 mins
Serve :4
INGREDIENTS
For dal
Dhuli moong dal/lentils - 1 tbsp
Dhuli masoor dal/lentils - 1 tbsp
Dhuli urad dal/lentils - 1 tbsp
Chana dal/gram - 1 tbsp
Tuar dal/lentils - 1 tbsp
Ghee - 2 tbsp
Cumin seeds - 1/2 tsp
Finely chopped onion - 1
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
For the tempering
Butter - 2 tbsp
Finely chopped french beans - 2 tbsp
Garam masala - 1/2 tsp
Black cardamom powder - a pinch
Red chilli powder - 1/2 tsp
Chopped green chillies - 1 - 2
Chopped coriander leaves - 1/4 cup
Curd - 1/2 cup
Finely chopped tomato - 1
METHOD
Wash and soak the dal for two hours.
Heat ghee in a wok.Add cumin seeds to crackle.
Add onion n saute until golden in color.
Drain extra water and add lentils in a wok.Saute for 4 - 5 mins.
Add coriander powder,red chilli powder,turmeric powder and salt and mix well.
Add 3 cup of water and boil the lentils in low flame.
Covered it and cook in a low flame for half an hour.
For the tempering
Heat butter in a pan.Add beans,tomato,garam masala and curd n saute in a medium flame.
Add cardamom powder,red chilli powder in a pan.
Add in a cooked dal/lentils and cover it for 2 - 3 mins.
Garnish with butter and green chillies.
For bafala
INGREDIENTS
Wheat flour - 1 cup
Suji/semolina - 50 gms
Baking powder - 1/4 tsp
Clarified butter - 2 tbsp for kneading the dough
Salt - to taste
Clarified butter - 1 cup
METHOD
Take a large bowl add wheat flour,semolina,baking powder,salt, and clarified butter and mix well.
Make a stiff dough with the help of water.
The texture should be crumbly keep aside for 30 mins.
Divide the dough into equal size balls.
Wrap up the dough pieces and close from all sides.
.Boil the dough for fifteen mins then strain it.
Once cooled fry in a clarified butter.
Heat the pan with clarified butter add the bafala and cover it and cook for 4 - 5 mins.
Flip it and grease some clarified butter and cover the lid and cook 4 - 5 mins on slow flame.
Again flip it a and greas some clarified butter and cook for 4 - 5 mins,turn off the flame
Serve hot bafala with dal.
