Remember to soak the pulses overnight first. You can cook them in their dried state but it can take a long time. The secret is to cook the pulses down until you end up with a thick stew, so the flavour and texture are at their very best – I dislike dal that is too liquid. Sultanas are included as I once had a dal with them added in India; they bring a sweet edge to the final dish. If you can’t find asafoetida, try fresh or dried curry leaves; if you don’t have either, no problem, it just adds a rounded flavour to the finished dish.