The day before you make this recipe soak the yellow peas in water overnight.

Toast the cumin seeds in a dry frying pan and crush with a mortar and pestle

Drain and rinse the peas and boil in fresh water until just tender

Drain well and blend with the cumin in a blender or food processor, you are looking for a fluffy powder) Add salt to taste.

Place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed.

Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes

Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds

Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.

Serve two at a time warm with the lima bean curry and coriander chutney.