Soak the split chickpeas in water for 4 to 5 hours. Drain, then add the dal, salt, and 1 cup water to a pressure cooker. Cook for 1 whistle. Let cool, then drain any excess water and blend the dal in a mixer until smooth.

Heat ghee in a pan. Add ground cardamom and the dal mixture. Stir continuously until the dal is roasted and dry. Let cool.

Combine all the flours in a bowl. Add 2 tablespoons oil and knead into a dough.

Take a small portion of dough and roll it out. Place some dal filling in the center, bring the edges together to seal, and roll out again gently.