Wash the chana dal well. Soak for an hour in enough water.
Discard the water after an hour. Transfer the dal to a pressure cooker along with 2 cups water. Pressure cook until soft and yet not mushy with 1 tsp salt and ½ tsp turmeric powder for about 2-3 whistles.
Strain the cooked dal so that there is no excess water and keep aside.
Using a potato masher or a hand blender, coarsely mash the chana dal but do not puree it. We want some texture to remain.
Heat 2 tbsp oil in a pan, and add the cumin seeds along with hing. Once they splutter, add the ginger and green chilies and saute them for a minute. Add the red chili powder now and mix again. Add the mashed chana dal to this and keep cooking until all the moisture evaporates and the mixture comes together well. Switch off the flame and mix in the coriander leaves. Keep this mixture aside.
Pinch small portions of the dough. Flatten into a small circle and then stuff with lemon sized portions of the dal stuffing like we stuff parathas.
Bring the sides together gently and close at the center. Flatten using fingers first on a flat board. Roll this with a rolling pin very carefully so that the puri does not rupture.
Heat oil in a pan/ wok/ kadhai. Once the oil is hot enough, gently tip the rolled puri into the hot oil and deep fry the puris one by one ensuring that they fluff well and turn golden brown on both sides. Drain and remove on a plate lined with tissue paper. Fry the remaining puris in the same manner. Optional - you may make parathas in the same way instead of puris if you don't want to deep fry.
Serve the dal bhari puri hot with kaddu ki sabji, kheer and dahi bade.