add the water a little at a time, and knead gently till a soft dough forms.
Continue kneading till supple, but do not overwork dough.
add oil to the dough and continue to knead till it is completely smooth.
put the dough in a plastic bag or wrap in clear film.
place in a cool room or in the refrigerator and leave to reast for at least 30 minutes, or overnight if possible.
to make the filling, put the split peas in a large pan, pour over water to cover and cook for about 10-15 minutes, till half cooked - they should be tender on the outside, but still firm in the middle.
allow water to evaporate during cooking, till pan is almost dry, but add a little extra water to prevent burning if necessary.
spread out the peas on a tray. When cool, grind to a paste, using a mortar and pestle or food processor. Mix with cumin and garlic.
Divide the dough into about 15 balls, slightly flatten each ball, put about 1 T of the split pea mixture into the center and fold over the edges.
dust a rolling pin and board with flour and roll out the dhal puri, taking care not to overstretch the dough, till they are 7 inches in diameter.
heat a little oil in a frying pan. Cook dhal puri for 3 minutes on each side till light brown. Serve as soon as last one is cooked.