Dal & Pea Puri is an excellent snack dish made with Dal (yellow lentil), peas, whole wheat flour and spices. Dal & Pea puri is also commonly called as the Dalpuri made with a yellow split pea filling. To a smaller extent, it is also made with pigeon peas still retaining the same name as dal means legume or pulse in Hindi.
Another variation of the dalpuri is made deep fried in which case the puri is usually made smaller in size and commonly eaten with curried channa. This is a simple dish yet very delicious and nutritious. This dish can be eaten anytime during breakfast, lunch or dinner. It is also specially prepared during weddings, fairs and get together. It is popular north Indian dish.
Dal & Pea puri recipe is the deep fried version where the Indian bread is very pillowy, soft and stuffed with a mixture of seasoned split peas and spices. Sometimes this type of dish is also prepared as a roti too which is called as Dal puri roti. This is unleavened flat bread that contains a mixture of split peas, pepper and other spices inside and cooked on a tawa or a frying pan until just cooked. This dish is considered a staple in India and other areas of South Asia, including Pakistan, Sri Lanka and Bangladesh. Dhal Puri Roti has since spread to other areas of the world along with the migration of Indians to other countries. This is particularly true in the West Indies where the food has become quite popular in Guyana, Trinidad and Tobago.
Puri or poori is an unleavened Indian bread commonly eaten in Pakistan, Indian and other countries of South Asia. Generally it is eaten for breakfast or as a snack or light meal. Puri was actually derived from south India and is a staple food for the Malayalam community. The name puri is derived from the Sanskrit word pura which means filled. It is usually served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. Puri halwa is one of the popular delicacies that is offered as Prasad during any auspicious ritual.
Puri can be served with halwa, korma, chana masala, dal, potato based curries (e.g.: saagu, bhaji, bhujia), shrikhand, basundi. In some parts of India, puri is also served with a mixed vegetable dish that is prepared during puja, and with kheer, a dessert prepared with rice, milk and sugar.
For preparing this stuffed puri, firstly pick and was the lentil, shell peas. Crush green chillies into small pieces. Put in the entire ingredient except salt and cook gently until soft till the water is evaporated. Add salt to taste, mix and remove from fire.
Sift in wheat flour adding little salt to it. Make a well in the centre and add melted fat and mix well. Knead the flour by adding little by little water to make a firm and stiff dough. Allow to stand for one hour. Divide the dough into small even sized balls and flatten them. Put in a small ball of the filling and pinch the edges to enclose the filling. Roll out this ball into thin puris using a little flour or rice flour to dust. Deep fry the puris until they puff or turn golden brown in color.
Dal & Pea puri is an excellent, healthy and nutritious snack loaded with numerous nutritional benefits. Lentils are very good to health and a rich source of fiber, folate, iron, protein and other vitamins and minerals. Do try this recipe and gain the benefits of staying fit and eating healthy. Click on the link for detailed recipe at:
Lentils also deliver an impressive amount of blood-fortifying iron — especially when paired with a food containing vitamin C, such as citrus fruits or peppers. And like other legumes, lentils are a significant (and virtually fat-free) source of protein.
Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. Lentils are a good vegetable source of iron. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased. It is also important for those who have Celiac disease, in whom iron is a common deficiency