Dhal is the Indian term for dried split lentils, pulses, beans and peas, as well as the final cooked dish. With the ever-rising importance of plant-based diets, so the popularity of dhal has risen too. Lentils are highly nutritious, a good source of protein and great for digestive health. This book presents an astonishing array of variations on dhal - using different spices, herbs and vegetables; in different formats and with different accompaniments; and with tips on types of lentils, layering spices, and batch cooking. 128 pages