Dal Bafla with Mixed Dal and Bati Churma

Traditional Dal Bafla with Mixed Dal and Bati Churma

If you love authentic Indian comfort food, then this Dal Bafla with Mixed Dal and Bati Churma is a meal you’ll absolutely adore. Popular in the Malwa region of Madhya Pradesh and often compared to Rajasthan’s famous Dal Baati, Dal Bafla is a wholesome feast consisting of soft wheat dumplings cooked, roasted, and soaked in ghee, served alongside a rich mixed lentil curry and sweet churma.

This traditional platter is packed with flavors, textures, and aromas—from the hearty dal to the crispy ghee-coated baflas and the sweet, crumbly churma. Whether you’re preparing it for a festive gathering, family lunch, or a special weekend meal, this recipe is guaranteed to impress.

Ingredients

Mixed Dal Recipe

¼ cup toor dal (split pigeon peas)
¼ cup green moong dal (split green gram with skin)
¼ cup chana dal (split Bengal gram)
¼ cup urad dal (split black gram with skin)
2 tablespoons yellow moong dal
¼ teaspoon turmeric powder
2 cups water (for pressure cooking)

For the Tempering

2 teaspoons oil
1 tablespoon ghee
1 teaspoon mustard seeds
½ teaspoon cumin seeds
3 dried red chilies
2 green chilies, finely chopped
1 teaspoon finely chopped ginger
⅛ teaspoon asafoetida (hing)
1 sprig curry leaves
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
2 tomatoes, finely chopped
2 teaspoons roasted peanut and white sesame seed powder
¼ teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
¼ teaspoon garam masala powder
Fresh coriander leaves, chopped

Final Tempering

2 teaspoons ghee
¼ teaspoon red chili powder
A pinch of hing

Dal Bafla Recipe

2 cups coarse whole wheat flour
⅓ cup fine semolina (sooji)
¼ teaspoon turmeric powder
½ teaspoon carom seeds (ajwain)
½ teaspoon cumin seeds
Salt to taste
2 tablespoons melted ghee
½ cup curd (yogurt)
½ teaspoon baking powder
Water, as needed
Additional ghee for dipping

Method

Mixed Dal Recipe –

Step 1: Soak and Cook the Lentils

Combine all the dals in a large bowl.
Wash thoroughly 2–3 times until the water runs clear.
Add 2 cups water and soak for 30–45 minutes.
Transfer the soaked dals to a pressure cooker.
Add turmeric powder, a small piece of cinnamon, one black cardamom, and a little ghee.
Pressure cook for 5–6 whistles or until the lentils become soft and tender.
Once cooked, lightly mash the dal and set aside.

Step 2: Prepare the Dal Tempering

Heat oil and ghee in a large pan.
Add mustard seeds and allow them to crackle.
Add cumin seeds.
Add dried red chilies, green chilies, ginger, and hing.
Sauté for a minute until fragrant.
Add curry leaves.
Stir in turmeric powder, red chili powder, and coriander powder.
Add a splash of water to prevent the spices from burning.
Add chopped tomatoes and cook until soft and pulpy.
Add roasted peanut and sesame powder.
Mix in kasuri methi and chopped coriander leaves.
Cook the masala for 2–3 minutes.

Step 3: Finish the Dal

Add the cooked dal to the prepared masala.
Add additional water as needed to achieve your preferred consistency.
Season with salt.
Bring the dal to a boil.
Lower the heat and simmer for 15 minutes, allowing the flavors to develop.
Add garam masala and fresh coriander leaves.
Simmer for another 2 minutes.

Final Ghee Tempering

Heat ghee in a small pan.
Add red chili powder and hing.
Immediately pour the tempering over the hot dal.
Garnish with fresh coriander and keep warm.

Step 1: Prepare the Dough

In a large mixing bowl, combine wheat flour, semolina, turmeric powder, cumin seeds, ajwain, and salt.
Add melted ghee.
Rub the ghee into the flour mixture using your fingertips until evenly distributed.
Add curd and baking powder.
Gradually add water and knead into a soft dough.
Cover and allow the dough to rest for 15 minutes.

Step 2: Shape the Baflas

Divide the dough into equal portions.
Flatten each portion slightly.
Bring the edges together as you would while making a stuffed kachori.
Seal well and roll into smooth balls.
Make a small indentation in the center using your thumb.
Repeat with the remaining dough.

Step 3: Boil the Baflas

Bring a large pot of water to a boil.
Add a little salt and a teaspoon of ghee.
Carefully drop the baflas into the boiling water.
Cook on medium-high heat for about 15 minutes.
The baflas will puff up and become partially cooked.
Remove and allow them to cool slightly.

Step 4: Steam the Baflas

Arrange the boiled baflas in a steamer.
Steam for 15–20 minutes.
Remove and let them cool slightly.
This step ensures the baflas cook thoroughly from the inside.

Three Ways to Roast the Baflas

Method 1: Traditional Oven or Gas Oven

Place the steamed baflas inside a preheated oven.
Bake until golden brown on all sides.
Turn occasionally for even cooking.

Method 2: Direct Flame with Wire Rack

Place a wire rack over a gas burner.
Roast the baflas directly over medium heat.
Rotate frequently until evenly browned.

Method 3: Shallow Frying

Heat ghee in a pan.
Add the baflas.
Shallow fry until golden brown and crisp on all sides.

Ghee Soaking

Regardless of the roasting method:

Lightly press each hot bafla.
Dip it generously into warm melted ghee.
Allow the ghee to soak into the bafla for maximum flavor and softness. This is the secret to authentic Dal Bafla.

Bati Churma Recipe

Ingredients

2 prepared baflas or baatis
¼ cup powdered sugar
¼ teaspoon cardamom powder
3 tablespoons ghee
1 teaspoon chopped mixed dry fruits

Break the baflas into pieces.
Pulse them in a mixer grinder until coarsely ground.
Heat ghee in a pan.
Add the crushed bafla crumbs.
Roast on low heat until lightly golden and aromatic.
Transfer to a bowl.
Add powdered sugar, cardamom powder, and chopped dry fruits.
Mix thoroughly.
Your sweet and fragrant churma is ready

How to Serve Dal Bafla

Arrange the meal traditionally on a large plate:

A bowl of hot mixed dal topped with ghee tempering
Ghee-soaked baflas
Green chilies
Mango pickle
Mint-coriander chutney
Fresh salad
Sweet churma for dessert

The combination of rich dal, buttery bafla, spicy accompaniments, and sweet churma creates a perfectly balanced and unforgettable meal.

Dal Bafla with Mixed Dal and Churma is more than just a meal—it’s a celebration of traditional Indian cooking. Every component contributes something special, from the rich lentil curry to the ghee-soaked baflas and sweet churma. Whether you’re preparing it for guests or treating your family to a special feast, this classic dish is guaranteed to become a favorite.

Happy Cooking!