What are the standard lentils to fry as a temperings?
I love the nutty flavor and crunch of fried daal, it's quite like a fried nut, but I have noticed that if they are not fried perfectly, they can be dangerous to the teeth. Are these fried lentils thought to contribute other properties to a dish or chutney besides nuttiness and crunch?
In S. Indian cooking, I have seen temperings of daal such as split yellow channa daal, skinless split white urad/maash daal, (Sorry to use Hindi names due to my own limitations.) Are there other options?
I don't know if there are rules for which daal to fry for which dish, or if certain regions prefer one above another...how does that work? Can you tell a dish's region by which daal has been selected for the tempering, among other variations in ingredients?