For 4 Person(s)

For Daal

  • 1/3 cup Toordal
  • 1/3 cup Moong daal
  • 1/3 cup Chana daal
  • 1 tbsp Urad daal
  • 2 tbsp cumin seeds (jeera)
  • 1/2 tsp asafoetida powder
  • 2 tbsp melted ghee
  • salt and chili powder to taste

For Bafla

  • 2 cup wheat flour
  • 1 cup rawa
  • 4 tbsp besan
  • water
  • salt to taste


For the Daal

Mix all the daals and wash them and keep aside. 

Put some ghee in the pressure cooker and heat it. 

Put cumin seeds and asafoetida powder in the ghee and let it splutter. 

Now put the washed daals into the cooker. Put water, salt, turmeric powder and red chilli powder in it and put it to boil. 

Wait till at least 4 – 5 whistles are heard. 

Here the daal is a bit more cooked so that it mixes up well. 

Churn the daal and serve hot with the dumplings (Baflas)

For the Bafla

Knead the dough. 

Make small- small balls of the kneaded dough. 

Boil some water and put these dough balls in the boiling water. Cook for at least 10 min. 

Cooking in water will make the batis soft. 

Now pre heat an oven and put the cooked/boiled baflas in it for getting baked. Baking would need around 45 min for the baflas to be properly baked. 

You can now break the bafla or alternatively put them as it is in a bowl of melted ghee to be soaked in it. Serve them hot with ghee and daal.