Rinse your split peas till the water runs clear.

Soak your split peas in a bowl of water overnight or for at least four hours.

When ready to cook place your split peas in a pot, cover with enough water so that it is about 3 inches above the peas, and add a half teaspoon of turmeric, and add salt, and boil until the peas are cooked but not mushy.

Strain the water from your cooked peas and leave your steamy peas to dry completely.

When completely dry, pulse in food processor with your garlic cloves and your cilantro.

When you are done pulsing place in a bowl and mix in your salt and cumin and set aside.

Place your yeast in a cup or bowl with your lukewarm water.

In a separate bowl mix all your dry ingredients, flour, brown sugar, baking powder, and salt.

Add your yeast and water to the dry ingredients and mix with your hands.

Knead the dough for about 3 minutes.

After 3 minutes of kneading, place your dough back in your mixing bowl, pour over oil and rub the oil in.

Cover with a clean kitchen towel and let rest for 20 minutes.

After 20 minutes, divide your dough into 8 even pieces.

Take a piece of dough flatten it out with your palms and make a well.

Pack 3 to 4 tablespoons of filling inside the well of your dough and carefully pinch it sealed like a dumpling.

Flatten it with your finger and palm into a disk and place seam side down on a work table.

Roll out each disk using a lot of flour on your work surface and rolling pin till it is thin but not too thin.

When frying, have your tawa (griddle), cast iron or frying pan on medium to high heat.

Place a ½ a tablespoon of neutral oil in your pan and place your rolled out dhalpuri in the pan.

After a couple turns with a spatula, your dhal puri should have golden brown specs on each side.

When they are cooked, place on a plate and cover with a clean kitchen cloth.

Repeat with the remainder of your rolled out dhalpuri and serve with a curry of your choosing.