When dining in an Indian restaurant, most people have seen dhal on the menu. What is it? Dhal is a dish made of long-cooked “pulses,” or lentils. These pulses are usually split and hulled and cooked with ghee and spices until they make a thick stew.

Dhal is a main dish in India and Pakistan, and certainly one of the most popular. Pulses are inexpensive, which makes Dhal widely eaten among all classes of people.

Dhal is made with the aforementioned pulses, or lentils, and spices such as cumin, cayenne, garlic and garam masala, to produce a thick soupy consistency. The dhal is then served with naan (flatbread) or over rice. It can be a side dish or a main dish and is another ethnic food that can be adjusted to the cook’s tastes.

Dhal is often a mainstay in vegetarian diets, because it is so versatile and such a good source of protein. It can be cooked with spinach, or coconut, with green peppers or cheese. In Indian restaurants that feature a buffet, dhal may be offered with any of these ingredients.

The secret to good dhal is the same as with cooking any bean: long, slow cooking times. Dhal could be made in a slow-cooker, or on top of the stove. It should be cooked a minimum of three hours, perhaps six or seven in a slow-cooker. Cooked portions may be frozen and reheated, if the cook wants to make the most of the long cooking time and make dhal batches in bulk. Dhal is cooked like most beans: add enough water to cover the pulses, turn it on low and start the cooking process. The pulses should be rinsed and sorted, as with other beans, beforehand.

As with other beans, dhal makes its own “gravy,” and this should not be discarded. It is also nutritious and is eaten right along with the pulses. Indian lentils may be black, brown, red, yellow or pink, creating a dish that is as colorful as it is delicious. Indian lentils are available at some supermarkets, and often in Asian markets that sell Indian ingredients.