In ancient Rome, lentil stew or 'puls' (Now you know where the word pulse comes from.) was a staple of the poor who ironically had a far more wholesome diet than did their wealthy contemporaries who loved to dine on exotica. Roasted chickpeas were among the earliest bar foods being served in the 'taverna' of the time. Pulses spread around the globe as various culinary diasporas traveled to new lands including Canada. One of my favourite dishes springs from Sri Lankan Devini Desilva's kitchen. As a pulse researcher at the University of Saskatchewan, action central for pulse studies, she often participates in departmental cook-offs. This is one of her winning recipes. It can also be found in Anita Stewart's Canada: The Food, The Recipes, The Stories (HarperCollins Canada 2008). Split lentil curry is an essential part of everyday meals in Sri Lanka. It is simple and delicious. Because no soaking is necessary, it takes less than 15 minutes to prepare. Devini says "If you think more spice is nice, add 1 tsp (5 mL) crushed dry chili flakes when making the curry and for variety, add a handful of one of the following: fresh spinach leaves, freshly picked lamb's quarters, Swiss chard, beet greens or chopped cauliflower."
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