INGREDIENTS

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)
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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