Dal Bafla Recipe: Dal Buffle is not just food, is a tradition ….. The heart of Madhya Pradesh in every taste

Khandva. In Madhya Pradesh, if you go to someone’s house as a guest, or someone is called on a particular occasion, then there is no pulses buffalo, it is very rare. It is not just a dish, but the identity of the tradition, culture and hospitality of Madhya Pradesh. Especially in Malwa, Nimar and Bundelkhand regions, Dal Buffle is made with great fervor and served.

What is dal baffla?
Dal Buffla is actually a traditional food, in which ‘buffaloes’ are made of wheat flour and they are boiled in a special way and then immersed in desi ghee. Along with this, the dal of pigeonic dal is served and is usually accompanied by churma which is made in ghee with jaggery or sugar.

Complete traditional method of making pulses baffle

Now let’s talk about the real recipe which has been going on for generations. It takes some time to make it, but the taste is such that keep licking the fingers.

Ingredients (for 4-5 people)
For Buffle:
Wheat flour – 500 grams
Semolina – 100 grams
Celery – 1 tsp
Salt – as per taste
Ghee – 2 tablespoons (separate to serve + for massage)
Baking soda – pinch
Water – as per need
For lentils:
Arhar dal – 1 cup
Turmeric – 1/2 teaspoon
Salt – as per taste
Asafoetida – pinch
Cumin – 1/2 teaspoon
Garlic-4-5 buds (crushed)
Tomato – 1 finely chopped
Green chili – 2 finely chopped
Desi Ghee – 1 tbsp

Fahi method of making baffle?

1. Add semolina, celery, salt and a little baking soda to wheat flour.

2. Mix a little ghee and knead hard dough with water and keep it covered for 15 minutes.

3. Now make a handful -shaped dough with this dough and press a little with the thumb.

4. Boil these buffalites in boiling water for 15-20 minutes until they swim above.

5. After boiling, filter these buffaloes and bake on low flame in a pan or oven. If you want, then the taste doubles if you cook on the coal beam.

6. After baking, immerse these buffalites in hot desi ghee – this is the secret of real taste.

Second law to make lentils?

1. Wash the pigeonpea dal and cook for 3 whistles with salt and turmeric in the cooker.

2. Heat ghee in a pan, add cumin, asafetida, garlic and green chillies to it. Then add tomatoes and fry the spice.

3. Pour this tempering in the lentils and let it boil slightly.

How to serve?
Place hot buffaloes in a plate, add ghee on top. Serve the tempering lentils and jaggery-ghee or churma together. If there is curd and green chutney, then the matter becomes even more fun.
Pulses Buffle: Not just food, culture