Title: Balfa with dal
 Categories: Indian, Breads, Main dish, Vegan, Anne's
      Yield: 10 Servings
 
MMMMM-------------------------FOR BAFLA------------------------------
      2 c  Flour, whole wheat; 225 g
      4 tb Ghee; or oil
      1 ts -Salt
           -Water for kneading
           -Extra ghee or oil

MMMMM--------------------------FOR DAL-------------------------------
    225 g  Mung beans, split; moong dal
  5 1/2 c  -Water; 1.25 l
      1 ts Tumeric powder
      2 ts -Salt
      1 ts Sugar
      2 md Onions; chopped
      2    Green chilies
      2    Bay leaves
      2    Cinnamon sticks; 2 inches
      3 tb Oil
      2 tb Coriander, fresh; cilantro
           -chopped
 
  Rajasthani bread
  
  Put split mung beans (moong dal) with water in a heavy pan over high
  heat. Add half of the chopped onion, salt, sugar, green chilies, bay
  leaves, cinnamon sticks. Sift flour with salt; rub in ghee or oil.
  Knead to a smooth dough. Divide the dough into 10 parts and shape
  them into round balls. Drop these balls in the boiling dal, reduce
  heat. Cook for 25 minutes then remove the cooked flour balls one by
  one from the dal. Place the cooked flour flour balls in a greased
  baking dish. Bake in a preheat oven 375F (190 C/ gas mark 5) until
  the skin of the balls begins to crack and the colour turns light
  brown. Place them in a dish and press each of them in the centre with
  your thumb. Break lightly and put 1 or 2 tsp ghee in each bafla. Can
  be eaten without ghee too.
  
  Heat 3 Tbsp oil in a pan. Fry remaining half of onions until lightly
  broened. Pour cooked dal. Stir well. Let it boil 2-3 times. Remove
  from heat and sprinkle with chopped coriander. Serve baflas with dal.
  
  Note: Dal (beans) should be poured over the baflas, breaking them
  completely. Other vegetable dishes or chutney can be served with it
  also.
  
  SERVES: 10 SOURCE: _Rotis and Naans of India_ by Purobi Babbar,
  published in Bombay posted, not tested by Anne MacLellan