Pulses

Pulses, commonly referred to as dhal (or dal), are an essential ingredient of subcontinental cuisine. In Sri Lanka, with its partially vegetarian population, pulses are a key element in the diet, and dhal is eaten with curry and rice at most meals, particularly breakfast.

Dried beans, whole peas and chickpeas need to be soaked before cooking, whereas lentils and split peas do not. Before soaking, discard any broken or shrivelled seeds, or any foreign matter such as pebbles, then place in a sieve and rinse under cold running water. Place in a deep container, cover with plenty of cold water and leave to soak for 8–10 hours. Discard the soaking water, and rinse the pulses well under cold running water, to remove any carbohydrates responsible for wind. The pulses can be cooked on the stovetop, in a slow cooker, and for certain recipes, in the oven.