Indian vs Turkish Masoor Dal
I purchased two bags of Masoor Dal and Kalustyans in NYC, one labeled as Indian the other as Turkish. The Indian one has the normal appearance as shown in the picture below:
The Turkish ones are almost shiny and gem-like and have a translucent quality to them. I'm curious if there's any flavor difference two them and if I should be using them in different applications. I'm unable to find a picture of the Turkish ones online. Thanks for any advice.
There's no real difference between the two, from what I can tell -- at least I use them both in the same ways: curries, soups, stews, primarily. With the Turkish ones, you can also make mercimek koftesi (lentil balls) but I'm sure the Indian variety would do just as well. To find pictures of the Turkish ones online, you'll have to look for kirmizi mercimek, which is "red lentil" in Turkish.