There is so much variety in them .. which one in your opinion is the tastiest one?
I am personally a huge fan of orange daal and lobia daal … and the one I cant stand is the black masoor daal :no:
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oh wowww I was craving soup so bad that I just decided to make lentil soup and then saw your thread about lentils.. I never liked any daaal but then all I ate was rice n chicken but now I have started to like daal chawal (the orange one that turns yellow after you cook it) with shami kabab.. and another thing that I can only eat outside is black bean soup at panera bread.. it’s basically lal lobia but I really don’t like desi style lobia.. I dunno 
so yeah back to my lentil soup craving.. I am making this..I hope it turns out alright!!
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masoor and channa dahl mix i like most :k:
black masoor is good too…
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I love all kinds of daals now since I have discovered the secret of making them delicious as compared to blend tasting which is the way most people cook them.
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GTG , I love lentil soup 
Wish I could steal some of yours ..
Mirch, please share the secret with us …
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I have shared it earlier but here is that secret again. I use , qorma , fish , nihari , and many other shaan masalas to cook daals . They do not even need tarka/bhagar to make them taste and smell good. Make sure you fry or bhonofy the masala before you add plain daal to it which you have already gala-o-fied(cooked ) seperatley, Try it sometime and you would love each and every kind of daal.
One more kind of daal which my mom used to cook and now wife does too is mix a little of all kinds of daals and cook them. It turns our finger licking good.
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yes agree with you Mirch ...I have done the same in the past and found that daals do come out tastier ... More recently , I try to avoid the korma type shan masala taste in daal , so I boil the daal separately, then bhoono the tomato paste and basic spices separately and then do the onions and garlic separately and mix em all ... it defo gives a nice spicy daal as well ...
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I heart daal…
My favorite is arhar ki daal…or as they have it in stores…toor daal.
I love all kinds though…my least favorite is chanay ki daal.
OH and I love daal gosht!
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What about kichries of daal.
In summer months, my mother used to cook arhar daal kitchri with kari(raw mango)/mint/crushed chillies and sliced onion topped with desi ghee.
In Winter months, urd chilka kithcri (mostly green one) with molies (raddish) and katahi chutni (with corrinader and green chillies) and again topped with desi ghee.
And my favourite was masoor kitchri with onion/green chillies/lemon salad or tomatoes/onion/green chillies salad.
And during moharram months she used to cook qabooli (channa daal kitchri) with acchar. And whenever someone had loose motion in the family we all brothers and sisters used to be treated with moong daal (without chilka). This is fried with onion and zeera and eaten with mint and imbli chatni.
And sometime she used to cook green moong kitchri (simply boil the rice and daal) and eat it by pouring fried onion in oil!
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Only two daals go good with meat - channa and mash (Urd). And if you cook whole urd(beans form) with meat that gives you an entirely different taste.
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When you remove the coat and split the black masoor daal you get your orange daal!
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I love black daal, i can eat it with spoon all day night.
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but still daal in uk are not that tasty as in pakiatan i think pani ka farak hay i dont find here the daal get that texture.
me my hubby stopped eating daal bcoz of the reason can any one suggest any brand that is good in uk.
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I love ALL daals, masoor and moong!
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You reminded me of my nani…
Everytime we compained of tummy aches…we got patli khichri
I love khichri with butter or baghar wala raita…
My favorite is the lambi kaali daal…it might be moong ki daal…uski khichri with butter.
In fact, last night we had arhar ki daal, kachay qeemay ke kabab and zeera chawal.
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I like all kinds of lentils provided they are well masalfied, bhoonafied and tarkah...they are better than meat, healthwise too... :)
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All lentils belong to the family - Papilonaceae ( the pea family) - so in Pakistan and India people eat a lot green lentils as well: saim phali, matar phali, gawar phali, mongray, lobia phali, bakalay ki phali
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i really like masur ki daal and chana daal... totally hate lobia though
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Daals can be cooked in both ways - like a soup or like rice (dried).
Moong daal with the husk (green chilka daal) is cooked best with green leaves of methi (in dried form) and with a tarka of garlic and whole red chillies.
Moong daal without husk is best with dried methi leaves and garlic tarka.
Mash and channa daals cooked like rice and tarka with round whole chillies in desi ghee give a unique taste.
Mash can also be cooked of its own like rice - very tasty and healthy.
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Mixed daal - a la dal makhani (but usually with butter instead of makhani).