Rinse both lentils and add them to a pressure cooker. Add turmeric and salt, then cook until soft.

While the dal is cooking and cooling, knead the dough.

Combine both flours with salt, carom seeds, and ghee. Knead into a firm dough and set aside.

Divide the dough into slightly larger balls.

Fill a pot with enough water to fully submerge the bafla balls and bring to a boil.

Add 2-4 dough balls at a time and boil for a few minutes.

Remove the boiled bafla and let them cool. Meanwhile, prepare the tempering for the dal.

Heat 2 tablespoons ghee in a pan.

Add cumin seeds, mustard seeds, and break in the dried red chilies. Add finely chopped garlic.

Add chopped tomato and sauté. You can also add a pinch of asafoetida if desired.

Add the cooked dal and a little water. Bring to a boil, then add cilantro. The dal is ready.

Once the bafla have cooled, cut each into four pieces and fry them in ghee until golden.

Serve the hot dal bafla immediately.