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Soak split peas 4 hours, boil with turmeric until tender. Drain and grind to a coarse dry powder with cumin and salt.
Make a soft dough with flour, oil, salt and warm water. Rest 30 minutes.
Divide into 12 balls. Stuff each with 1 tbsp split-pea filling, seal and roll out into thin discs.
Cook on a hot griddle without oil, 30 seconds each side until lightly speckled.
Serve with butter bean curry, rougaille, coriander chutney and chilli pickle.