 Ingredients · 2 ½ cups of yellow split peas · 5 cups of water for boiling split peas · 1 teaspoon salt · 1 tablespoon garlic powder · ½ tablespoon onion powder · 1 teaspoon of roasted ground cumin or geera · 3 cups of all purpose flour plus 1 cup for dusting · 1 teaspoon of baking powder · ¼ teaspoon of instant or rapid rising yeast · 1 teaspoon of brown sugar · 1 ¼ cup of warm water · ½ cup of oil for cooking like canola or sunflower oil Instructions1. Rinse split peas and add to a large sauce pan with 4 to 5 cups of water and 1 teaspoon of salt. 2. Bring to a boil uncovered on high heat then reduce to medium heat and cook until peas are tender enough to be crushed without any graininess 3. While peas are boiling mix the dough for the puri by combining 3 cups of flour, the yeast, baking powder and sugar in a large mixing bowl 4. Mix together with a whisk, then form a well in the center of the dry ingredients and add 1 ¼ cups of warm water 5. Combine to form a smooth dough ball, kneading for about 5 minutes before setting aside to rise for 30 minutes 6. When the peas boil to the right texture, remove from the heat, drain with a colander and rinse peas with cold water. 7. Add peas to a food processor and process until a smooth paste forms 8. Season split peas paste with garlic powder, onion powder and ground cumin and set aside 9. After the dough has been resting for 30 minutes turn the dough onto a floured surface and knead for 2 to 3 minutes then divide into 15 equal pieces 10. Knead each piece into a smooth round ball and set aside 11. Then take each ball, roll into a flat disk, brush with some oil, then stuff with 2-3 tablespoons of the split peas mixture 12. Seal the dhal puri balls up by pinching the dough together, then set aside 13. Continue to do this until all the dough balls are filled with the split peas mixture 14. To cook the dhal puri, take a stuffed dough ball, cover it with flour, then place it on a floured surface 15. Roll with a rolling pin dusted with flour until it is a thin flat disk 16. Add to a tawah or flat skillet on medium to low heat 17. Cook for about 1 minute then flip and brush with oil 18. Immediately flip again then brush with oil 19. Continue to cook for another minute until the dhal puri inflates and puffs up 20. Remove from the heat and cover with a clean kitchen towel 21. Repeat steps 14-20 until all the dhal puris have 22. Serve warm (Source:-Metemgee.com)
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No-Cook Chickpea, Beet & Quinoa Salad
Ingredients 3 tablespoons extra-virgin olive oil 2½ tablespoons lemon juice 1 medium clove garlic, grated 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon ground pepper 2 cups diced cooked beets (about 8 ounces) 1 (15-ounce) can no-salt-added chickpeas,...
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