Soak the dal overnight.
Clean and husk the dal.
Grind to a paste.
Heat a tsp of oil in a non-stick pan.
Add the dal paste and cook a little so that there is no moisture.
Add salt, mix well and keep aside.
Add baking powder to the flour and knead the dough.
Cover and let rest for 15 minutes.
Pinch out small balls.
Take a ball, roll into a 4” dia.
Place a tsp of the prepared dal, bring the sides together and seal.
Roll again, very lightly this time.
Roll into a thick poori.
Deep fry adjusting the flame so that it cooks well and is golden.