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.