Dalpuri

Method

1. Rinse 40 g of chana dal in several changes of water, then leave it to soak in plenty of cold water for at least 3 hours or overnight, until a grain crushes easily between finger and thumb. Drain.
2. Tip the soaked dal into a small pan, cover with fresh water by 2 cm and simmer 12–15 minutes, until the grains are tender but still hold their shape and are not collapsing. Drain thoroughly in a sieve and spread out for 5 minutes so the surface moisture steams off — wet filling will tear the dough.
3. Meanwhile make the dough: mix 100 g of atta with 0.25 tsp of salt, rub in 1 tsp of oil, then add 60 ml of lukewarm water a little at a time and knead 5 minutes to a firm, smooth dough slightly stiffer than chapati dough. Cover with a damp cloth and rest 20 minutes.
4. Dry roast 0.25 tsp of cumin seeds and 0.25 tsp of fennel seeds in a hot pan over a medium flame for about 40 seconds, until fragrant, then crush coarsely in a mortar. Grind the drained dal to a thick, slightly coarse paste in a small blender without adding water, and work in the crushed seeds, 1 pinch of asafoetida, 1 tsp of grated ginger, 1 of chopped green chilli, 0.25 tsp of turmeric, 0.25 tsp of red chilli powder, 0.25 tsp of garam masala, 0.25 tsp of salt and 1 tbsp of chopped coriander.