Balfa

2 c Flour, whole wheat;

4 tb Ghee; or oil

1 ts -Salt

-Water for kneading -Extra ghee or oil

--FOR DAL--

225 g Mung beans, split; moong dal

5 1/2 c -Water;

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

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: