Rajasthani Dal Bafla

• Ingredients for Bafla(dumplings)

• 4 cup wheat flour
• 1 cup corn flour(not corn starch)
• 1 1/2 tbsp(tablespoon) thymol seeds
• 2 tsp(tea-spoon) salt
• 1/2 tsp turmeric powder
• 1tbsp ghee(clarified butter)
• 250gm ghee for dipping

• Preparation

• Take 2 liters of water in a vessel and boil it.
• Mix all of the above ingredients and make a soft dough.
• Make small balls of the dough just of the size of dumplings.
• Put these balls in the boiling water on high heat.
• Once the balls start to rise on the surface of the water, remove them on strainer so that excessive water drains away. This should take approximately 10 minutes to happen.
• Place the balls in a preheated oven at 180-200deg cel. for 60 minutes.
• Once they are done, cut the balls into halves and dip them in ghee.
• Remove them once they have soaked just enough ghee.

• Ingredients for Dal(Lentil Soup)

• 1 cup boiled toor dal(yellow pigeon peas)
• 2 large tomatoes, finely chopped
• 1 medium sized onions, finely chopped
• 1tsp ginger
• 1tsp garlic
• 1tsp green chili, finely chopped
• 1/2tsp turmeric powder
• 1tsp red chili powder
• 1tsp garam masala powder
• 2 pinch heeng(Asafetida)
• 1tsp salt
• 2tbsp coriander leaves
• 1tsp jeera(cumin seeds)
• 1tsp mustard seeds
• 3 whole dried red chilies
• 2tbsp ghee

• Preparation

• Take 2tbsp ghee in a wok. Add mustard seeds and cumin seeds.
• Add red chili and asafetida when the mustard seeds begin to crackle.
• Now add ginger, garlic, green chili, and onion and fry it till onions become golden brown.
• Add chopped tomatoes, turmeric powder, red chili, garam masala powder and salt as per your taste.
• Cook it till tomatoes become soft.
• Now mash the already boiled dal and put it in the wok. Add 1 1/2 cups of water.
• Cook it at high heat and allow it to boil at least for 5 minutes.
• Sprinkle chopped coriander and serve with bafla.