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Daal Puri brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse the yellow split peas thoroughly and soak them in water for 1 hour to soften.
Drain and transfer the soaked split peas to a saucepan with 2 cups water. Bring to a boil, then simmer uncovered over medium heat until lentils are soft but not mushy (about 20 minutes); drain well.
In a food processor, pulse the cooked lentils with cumin, coriander, turmeric, half the salt, and black pepper until the mixture is coarse and dry; do not over-process.
In a large bowl, combine the flour, baking powder, remaining salt, and 1 tbsp oil. Slowly add about 3/4 cup water, kneading into a soft, pliable dough. Rest the dough covered for 20 minutes.
Divide dough into 12 balls. Flatten each, place a spoonful of lentil filling in the center, and fold edges to seal. Gently roll filled balls into 4-inch discs, using extra flour to prevent sticking.
Heat 2 tbsp oil over medium heat in a non-stick skillet. Fry each puri until golden and crisp, about 1-2 minutes per side, adjusting heat to prevent burning. Serve hot.
