Channa dal with crispy puris

For the dal

• 150g/5½oz dried green marrow peas, soaked overnight and rinsed
• 150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed
• ½ tsp turmeric powder
• 150g/5½oz unsalted butter
• 2 tbsp oil or ghee
• 2 tsp cumin seeds
• 3 green chillies, roughly chopped
• 4 garlic cloves, sliced
• handful curry leaves
• pinch salt
• 2 tbsp fresh coriander, finely chopped

For the puri

• 300g/10½oz plain flour
• 30g wholemeal flour
• 150g fine semolina
• 1 tsp ajwain seeds
• 1 tsp cumin seeds, crushed
• 1 tsp black peppercorns, crushed
• 1 tsp salt
• vegetable oil, for deep-frying