A great dal, lots of flavour without being in any way overpowering. Not too hot. Made with yellow split pea here. Certainly one to return to.
If the peas are old, soak them for as long as you can and be prepared for the boiling to soften to take multiple hours. Don’t be afraid of mush up a little with the stick blender. Or a pressure cooker could help.
From 50 Great Curries of India, Camellia Panjabi, pg. 193