Daal – Baafla: The Soul food of the Malwa Plateau

For a food entrepreneur that wants to serve a Malwi Platter, Geetika Khanna Duggal gives key instructions on how to cook and serve the classic Daal – Bafla.

The Malwa region largely comprises a volcanic origin plateau north of the Vindya Hills in west-central India. The main cities and towns of Malwa are Agar, Dewas, Dhar, Indore, Jhabua, Mandsaur, Neemuch, Rajgarh, Ratlam, Shajapur and Ujjain in Madhya Pradesh [it was called Madhya Bharat before it was merged into Madhya Pradesh}, and . Historically this region has been ruled by a series of dynasties like the Avanti Kingdom, the Mauryans, the Malavas, the Guptas, the Paramaras, the Malwa sultans, the Mughals and the Maratha Holkars. The strategic and political importance of Malwa can be seen in the wealth of historical monuments from the majestic fort and monuments of Mandu to the temples of Ujjain.

The Malwa culture and cuisine has much in common with that of Rajasthan, with some common features with the eastern districts of Gujarat and influences of the Marathas. Indore is the largest city of Madhya Pradesh and a major metropolis for central India. A commercial centre for goods and services with manufacturing centres nearby, infotech parks, well-known schools, an IIT and an IIM, Indore’s population includes a good number of Marwari, Marathi, Sindhi, Gujarati and Punjabi speaking people. With this growing cosmopolitan population, Indore is known for its street food and the diverse food outlets of its crowded markets.

The brown soil of Malwa is suitable for the growing of wheat, which is the staple for most of the population. Jowar, rice, coarse millet, peanuts, pulses, soya bean, cotton, linseed, sesame and sugarcane are other crops.

Having grown up in Indore, Malwi food is as much part of my culture as Punjabi food. A typical snack of Malwa is the bhutta ri kees – fresh corn cooked in ghee, milk and spices, Chakki ri shaak is made of wheat dough, which is washed under running water, steamed and then used in a gravy of curd. Traditional desserts of Malwa region includes mawa-bati , khoprapak , shreekhand and malpua. Some of these like bhutta ri kees, shreekhand and koprapak bear resemblance to dishes in Maharashtra, while the signature Malwi meal will include wheat balls called Bafla with Toor Daal that resembles the staple Daal Baati of Rajasthan. The classic Malwi Thali would comprise Bafla, Toor Daal, Masala Jeera Alu and Rava Laddu, accompanied by chutneys and Ratlami sev. Daal- bafla – laddu is made on mostly all occasions be it marriages or a get together. We often take it on picnics too.Malwa people serve and cook this complete Malwi food over a pattal.

Baflas are completely dipped in ghee making it a rich and heavy meal for a Sunday lunch before a holiday nap, You should crumble the Baflas and top with tangy Toor Daal, and eat it hot with ghee to enjoy this combination at its best. Left over Baflas also pair great with tea as an afternoon snack. Yum.

Nutrition Facts

Carbohydrate and dietary fiber – yellow toor daal
Vitamin and minerals – ghee and wheat
anti-spasmodic and anti-inflammatory ingredient – hing /asafoetida

Bafla

Yield 10-12 big round wheat balls (baflas)
Cooking time 1 ½ to 2 hours
Utensils and tools – a big plate to knead the dough, a big pot to boil the Baflas and
tongs to turn the baflas while roasting .

Ingredients

Coarse whole wheat flour – 1 kg
Normal whole wheat flour – 250 grams
Oil – 50 grams
Turmeric – 1 teaspoon
Salt – 1.5 teaspoon
Fennel Seeds – 1 teaspoon
Carom Seeds – 1 teaspoon
Ghee – 250 grams

Method

• Mix both the coarse and smooth wheat flour, and add oil, salt, fennel seeds and carom seeds.
• Knead the dough using some water to the above mixture till it is soft, smooth and pliable, Shape pieces of dough into rough balls, and then roll them using your palms in continuous motion till they become perfect round and seamless balls.
• Heat about 2 litres of water in a pan, you can add 1 tsp turmeric to give the bafla a yellowish colour
• Drop the dough balls into the water one at a time. Once the balls begin to float, you can take them out. (Note – floating of wheat balls in the water is the sign that they are cooked from inside)
• Strain and spread the balls on the cotton cloth
• Once they are dry put them in the oven to bake at around 150 degree Celsius for 15 minutes till they are well cooked ,soft and fluffy from the inside,(We need to keep checking the Baflas while they are being roasted on cow dung cake ,gas or electric oven).
• Once the baflas are roasted crumble them and dip them in ghee.
• Serve them completely soaked in ghee

Malwi Toor daal
Yield 4 to 5 portions
Cooking time 45 minutes
Utensils required – Pressure Cooker and Tempering Pan

Ingredients

Toor daal – 250 grams
Jeera-1 teaspoon
Mustard seeds -1 teaspoon
Ginger garlic paste -2 teaspoon
Red chilli powder -3teaspoon
Turmeric powder -2 teaspoon
Salt -2 teaspoon
Oil /ghee- 5 table spoon
Hing -a pinch
Coriander for the garnish

Method

• Clean and Soak daal for at-least 30 minutes
• Boil the daal,
• Put the daal in pressure cooker and cook through till the third whistle.
• Wait till the pressure cooking releases the steam before opening.

For tempering

• Take a thick bottom pan
• Heat oil / ghee in the pan
• Once the oil is hot add cumin (jeera) and mustard seeds, then add ginger garlic paste
• Sauté the ingredients well to make a masala (mixture). Add red chilli powder, salt and turmeric.
• Add asafoetida (hing) and then pour the masala on the boiled daal
• After boiling, garnish the daal with coriander.

HOW TO SERVE

Crumble the baflas and add ghee on top. Pour the hot daal on the baflas, Serve hot. To make a Malwi Thali, serve the Daal and Baafla with Masala Jeera Alu, Rava Laddu on a platter, with chutneys and Ratlami sev on the side.