Slightly adapted from Cal Peternell's Twelve Recipes I know it's fussy to call for a.) a specific lentil and b.) two different types of lentils, but I love how the green petite French lentils hold their shape while the red lentils (or brown or yellow) dissolve into mush. Also, only once have I made this when I actually had all of the proper spices: whole cumin, coriander, and fennel, etc. I've used ground cumin. I've made it without fennel. I've used curry powder in place of the turmeric, and each time it was delicious. So, feel free to improvise. I will say, however, that it tasted so good when I ground ALL of the whole spices fresh as suggested. Finally, in the book, Peternell says that often dal is served with a "sizzle," which is a mixture of melted butter, garlic, and a pinch more each of the spices used in the dal sizzled together for 30 seconds and spooned over the dal. I've yet to make the sizzle, nor have I served this with cilantro or yogurt, all of which sound like delicious additions.