Hello

I would love to know a bit more about the different kinds of pulses used, and when to use a particular type. I use a lot of the standard green and red lentils, I'm fascinated by urad Dal - which is not available where I live, - I'd like to experiment a lot more, to know what is interchangeable and why it might not be, anything really :)

Hello Teri

See if this answers your questions;

How To Recognize & Cook A Few Common Indian Dals (Lentil)-A Collection of Dal Recipes