Thanks folks on dal info. I used to have dal soup back in ktm very long ago but forgot name for it. It is not any as listed above, but had thick barks (skins) and when cooked still retained individual grain rather than being slurry like that of moong dal or red lentils. i was told that it was expensive.

red lentils when cooked turns yellow even without application of turmeric,.which is quite interesting; but how red lentils still looks red in most indian restuartents wonders me, though.