I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee)
But I only know a handful of 'phorons' e.g.
Red lentils: Panchphoron + garlic and onion. Toor dahl: garlic + bay and mustards seeds.
Does anyone know where I can find out about more phorons? Do you know any yourself?
* a Bengali word - people from different parts of the sub-continent may use different names