Dalpooree (Stuffed Lentil Flatbread)

Ingredients

• 1 cup Red lentils (mussoor dal), washed and drained (Can substitute with chana dal, but soak for 1 hour instead of 15 minutes)
• 12 medium Onions, thinly sliced lengthwise (For the dal filling)
• 3 tablespoons Ghee (For cooking the dal; approximately three-quarters of a chittack)
• 1 teaspoon Ground turmeric (Part of ground condiments)
• 1 teaspoon Ground cumin (Part of ground condiments)
• 1 teaspoon Ground coriander (Part of ground condiments)
• 0.5 teaspoon Red chili powder (Adjust to taste)
• 0.5 teaspoon Ground ginger (Part of ground condiments)
• 1 teaspoon Salt (For the dal filling, adjust to taste)
• 1 cup Water (Just enough to barely cover the dal)
• 2 cups All-purpose flour (For the pastry dough)
• 0.5 teaspoon Salt (For the dough)
• 3 tablespoons Ghee or butter (For the pastry dough)
• 0.5 cup Cold water (Approximately, add as needed for dough)
• 2 cups Ghee (For deep frying the dalpoorees)

Instructions

1. 1Wash the red lentils thoroughly and soak in water for 15 minutes. Drain through a colander and set aside.
2. 2Heat 3 tablespoons of ghee in a large pan over medium heat. Add the sliced onions and fry until golden brown, about 8-10 minutes. Remove onions with a slotted spoon and set aside.
3. 3In the same pan with remaining ghee, add turmeric, cumin, coriander, chili powder, ginger, and salt. Fry the spices for 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. 4Add the drained lentils to the pan with the fried spices. Fry for 3-4 minutes, stirring constantly until the lentils are well coated and lightly browned. Add just enough water to barely cover the lentils (about 1 cup).
5. 5Reduce heat to low and simmer the lentils for 10-15 minutes, stirring occasionally, until the dal has completely dissolved and formed a thick paste. If it becomes too dry, add a tablespoon of water at a time.
6. 6Transfer the cooked dal mixture to a mortar and pestle or food processor. Grind to a smooth, fine paste. Stir in the reserved fried onions. Allow to cool completely before using.
7. 7In a large bowl, combine flour and salt. Rub in 3 tablespoons of ghee or butter until the mixture resembles breadcrumbs. Gradually add cold water, mixing until a firm dough forms. Knead for 2-3 minutes until smooth.
8. 8Cover the dough with a damp cloth and let it rest for 15-20 minutes at room temperature.
9. 9Divide the dough into walnut-sized pieces (about 16 pieces). Take two pieces and shape each into a small bowl or cup shape by pressing with your thumbs in the center.
10. 10Take a walnut-sized ball of the dal paste and place it in one dough bowl. Cover with the second dough bowl, pressing the edges together firmly to seal completely. Ensure no filling is exposed.
11. 11On a lightly floured surface, very gently roll out the filled dough ball to the size of a dinner plate (about 8-9 inches in diameter). Roll carefully to prevent the filling from breaking through. The thinner you can make it without tearing, the better.
12. 12Heat 2 cups of ghee in a large, deep frying pan or kadhai over medium-high heat until it reaches 350°F (175°C). The ghee should be hot enough that a small piece of dough sizzles immediately when dropped in.
13. 13Carefully slide one rolled dalpooree into the hot ghee. Fry for 1-2 minutes on each side until it puffs up and turns a very light golden yellow color. Do not over-brown. Remove with a slotted spoon and drain on paper towels.
14. 14Repeat the filling, rolling, and frying process with remaining dough and dal paste. Serve the dalpoorees immediately while hot for best taste and texture.