This dal is exceptionally simple to make (there is no tempering oil as with some others), yet the flavors are very full. Dried mango powder (you can also use lemon juice) gives it a sourness that balances the meaty taste of the lentils. This is traditionally made with a brown lentil (sabut masoor dal) that is exactly the same as the pink lentil (dhuli masoor dal), but with the brown hull still attached. The hull gives the lentil a terrific meaty texture; French green lentils (lentilles de Puy) are an excellent substitution. Recipe is from Suvir Saran and Stephanie Lyness’ Indian Home Cooking.