While Masoor starts life as pink, a little persuasion by hot water quickly converts it to a pale yellow. It’s color makes it the easiest dal to recognise but people usually see the prepared version and go looking for a yellow dal. Bengalis use it a lot by itself while most other communities mix it with other dals. A light dal, it does not stand up well to heavy masalas.
Here’s my favorite recipe for it, which goes wonderfully well with spicy pickles and crunchy fries.
The Well Fed Bong 
sounds positively lovely…meanwhile, let me try and rustle up a (chana) dal WITH onions or ‘dhuli’ (washed, i.e. de-skinned) moong with jeera in the old fashioned punjabi way. it is time you tried some of that.
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