Channa dal with crispy puris

Preparation time
overnight
Cooking time
30 mins to 1 hour
Serves
Serves 4

Dietary
Vegetarian

By Cyrus Todiwala
From Saturday Kitchen

For the dal

  • 150g/5½oz dried green marrow peas, soaked overnight and rinsed
  • 150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed
  • ½ tsp turmeric powder
  • 150g/5½oz unsalted butter
  • 2 tbsp oil or ghee
  • 2 tsp cumin seeds
  • 3 green chillies, roughly chopped
  • 4 garlic cloves, sliced
  • handful curry leaves
  • pinch salt
  • 2 tbsp fresh coriander, finely chopped

For the puri

  • 300g/10½oz plain flour
  • 30g wholemeal flour
  • 150g fine semolina
  • 1 tsp ajwain seeds
  • 1 tsp cumin seeds, crushed
  • 1 tsp black peppercorns, crushed
  • 1 tsp salt
  • vegetable oil, for deep-frying
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