Dahl Roti

Rinse the split peas thoroughly under cold water and place them in a pot with enough fresh water to cover by 2 inches. Bring to a boil, then reduce heat and simmer until the peas are very soft and beginning to break down, approximately 35-40 minutes.

While the peas cook, prepare the dough for the roti. In a large mixing bowl, combine 3 cups flour, 2 tsp baking powder, and 1 tsp salt.

Cut 2 oz shortening into small pieces and add to the flour mixture. Using your fingertips, rub the shortening into the flour until the mixture resembles coarse breadcrumbs.

Gradually add 1 cup water to the flour mixture, mixing gently until a soft dough forms. Knead briefly until the dough comes together; avoid overworking.

Divide the dough into 4 equal portions and shape each into a ball. Set aside on a lightly floured surface to rest for at least 10 minutes.

Once the split peas are fully cooked and tender, drain any excess water and transfer to a bowl. Mash the peas roughly, leaving some texture.

Heat a little oil in a pan over medium-high heat and add the chopped onion. Sauté until softened and lightly golden, about 3-4 minutes.

Add 2 crushed garlic cloves, 2 tsp cominos, 1 tbsp yellow ginger, and ½ tsp black pepper to the pan. Stir constantly for 1-2 minutes to bloom the spices.

Fold the mashed split peas into the spiced onion mixture, stirring well to combine. Cook for 2-3 minutes to allow the flavors to meld, then remove from heat and let cool slightly.

Roll each dough ball into a thin circle approximately 7-8 inches in diameter on a floured work surface.

Heat 1 cup oil in a deep frying pan or skillet over medium-high heat until shimmering. Working with one roti at a time, carefully place it into the hot oil and fry until golden brown and puffy, about 2-3 minutes per side.

Remove the fried roti with a slotted spoon and drain on paper towels. Serve each roti warm, topped with or folded around a portion of the seasoned dahl filling.