Dal Bafle Recipe: A Delicious and Nutritious Dish for Mild Winters. As the winter season arrives, we crave something special, delicious, and warm. Dal Bafle is one such dish that tastes especially wonderful in winter. It's a traditional dish from Madhya Pradesh, prepared with lentils and bafle (steamed and then fried wheat dumplings). In many places, chutney is also served with Dal Bafle.

It's not only delicious but also very nutritious. Dal Bafle provides warmth to the body and leaves you feeling refreshed. It can be a perfect dish for any special occasion. So, let's get started with the recipe.

Ingredients for Bafle:

Wheat flour – 2 cups
Semolina – ½ cup
Ghee – 4–5 tablespoons
Carom seeds – ½ teaspoon
Salt – to taste
Water – for kneading

Instructions:

To make the bafle, first, combine the flour, semolina, salt, and carom seeds in a large bowl. Add the ghee and mix well. Now, add water and knead a slightly firm dough. Cover and let it rest for 10–15 minutes. Make large balls from the dough. Gently press each ball and make a small cross-cut in the center so that they cook evenly. Now, boil water in a large pot. Add the bafle to the boiling water. Let them boil for 10–12 minutes. When the bafle start floating on the surface, they are cooked. Finally, remove the bafle from the water and let them dry on a cloth. Once they are dry, deep-fry them in hot oil until they are crispy and golden brown on both sides. 

Ingredients for making dal:
Toor dal – 1 cup
Water – 3 cups
Turmeric powder – ½ teaspoon
Salt – to taste
Ghee – 2 tablespoons
Cumin seeds – 1 teaspoon
Asafoetida – 1 pinch
Red chili powder – 1 teaspoon
Garlic – 4-5 cloves (finely chopped)
Green chilies – 1-2
Tomato – 1
Coriander leaves – a few

Instructions:

To make dal, first wash the lentils with water and put them in a pressure cooker. Now add turmeric powder and salt. Then cook until 3-4 whistles. Once cooked, mash the lentils well. After that, heat ghee in a pan. Add cumin seeds and asafoetida. Add garlic and green chilies and sauté lightly. Now add red chili powder. If desired, add the tomato and cook until soft. Then add the boiled dal to the tempering. Now simmer on low heat for 3-4 minutes. Garnish with coriander leaves.

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