1 tbsp yellow moong dal, 1 tbsp green moong dal,
1 tbsp toor dal, 1 tbsp black urad dal, 1 tbsp chana dal
1 chopped tomato
Salt
Red chili powder
Turmeric powder
Dhaniya powder
1 tbsp grated ginger
2 chopped green chilis
1 tbsp finley chopped garlic
Garam masala
Fresh coriander
1 tsp Cumin seeds
2 tbsp Oil
For Bafla –
1.5 Cup whole wheat flour
1 tsp Salt
1 tsp crushed coriander seeds
1 tsp ajwain
A pinch of baking soda
1/2 tsp Turmeric powder
1/4 Cup Curd
2 tbsp Pure ghee

For dal, mix all 5 types of dal, wash with water, soak for 30 minutes.

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Transfer dal in a pressure cooker, add salt, turmeric powder, tomato and 1 cup water.

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Take 3-4 whistles on medium flame, Let it cool.

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For tadka – heat oil in a tadka pan, add cumin seeds, green chilis, ginger, garlic and cook on low flame for a minute. Add red chili powder, coriander powder, turmeric powder, garam masala and cook a minute, add 1 tbsp water, switch off the flame, Open the lid of pressure cooker, mix prepared tadka and keep aside.

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Bafla –

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Mix wheat flour, salt, baking soda, turmeric powder, ajwain, crushed coriander, curd and ghee. Make a dough and divide in 5 equal parts, prepare balls. Boil wheat dough balls in hot boiling water for 10-12 minutes on medium to high flame.

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Take them out allow to cool. Cut in 4 parts, deep dry them in medium hot oil or ghee till they become crispy.

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Now dip in desi ghee and serve with panchmel dal, coriander chutney, lahsun chutney, and ghee.

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