Balfa With Dal – We Love God!

Look at Him - this amazing Jesus! He is helping Joseph make a yoke in that little carpenter’s shop at Nazareth. This is the One who, apart from His self-emptying, could far more easily make a solar system or a galaxy of systems. Look at Him again! Dressed like a slave, with towel and basin for His menial equipment, He is bathing the feet of some friends of His who, but for their quarrelsomeness, should have been washing His feet.… 'He humbled himself!' 'Don’t forget this,' cries Paul to these dear friends of his at Philippi. 'Don’t forget this when the slightest impulse arises to become self-assertive and self-seeking, and so to break the bond of your fellowship with one another'(Paul Rees).

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CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Breads, Indian, Main dish, Vegan	10	Servings

INGREDIENTS

2	c	Flour, whole wheat 225 g
4	T	Ghee, or oil
1	t	Salt
		Water for kneading
		Extra ghee or oil
225	g	Mung beans, split moong dal
5 1/2	c	Water 1.25 l
1	t	Tumeric powder
2	t	Salt
1	t	Sugar
2		Onions, chopped
2		Green chilies
2		Bay leaves
2		Cinnamon sticks, 2 inches
3	T	Oil
2	T	Coriander, fresh cilantro
		chopped

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 151 Calories From Fat: 41 Total Fat: 4.7g Cholesterol: 0mg Sodium: 903.5mg Potassium: 161.5mg Carbohydrates: 23.8g Fiber: 1.9g Sugar: 1.5g Protein: 3.9g