{"id":1151,"date":"2020-03-27T21:36:41","date_gmt":"2020-03-27T16:06:41","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1151"},"modified":"2020-04-14T09:00:11","modified_gmt":"2020-04-14T03:30:11","slug":"daal-baafla-the-soul-food-of-the-malwa-plateau","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/daal-baafla-the-soul-food-of-the-malwa-plateau\/","title":{"rendered":"Daal \u2013 Baafla: The Soul food of the Malwa Plateau"},"content":{"rendered":"
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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 \u2013 Bafla.<\/p>\n

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.<\/p>\n<\/div>\n

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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\u2019s 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n<\/div>\n

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Nutrition Facts<\/h4>\n

Carbohydrate and dietary fiber – yellow toor daal
\nVitamin and minerals – ghee and wheat
\nanti-spasmodic and anti-inflammatory ingredient – hing \/asafoetida<\/p>\n

Bafla<\/h4>\n

Yield 10-12 big round wheat balls (baflas)
\nCooking time 1 \u00bd to 2 hours
\nUtensils and tools – a big plate to knead the dough, a big pot to boil the Baflas and
\ntongs to turn the baflas while roasting .\n<\/p><\/div>\n

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Ingredients<\/h4>\n

Coarse whole wheat flour – 1 kg
\nNormal whole wheat flour – 250 grams
\nOil – 50 grams
\nTurmeric – 1 teaspoon
\nSalt – 1.5 teaspoon
\nFennel Seeds – 1 teaspoon
\nCarom Seeds – 1 teaspoon
\nGhee – 250 grams\n<\/p><\/div>\n

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Method<\/h4>\n