My choice of lentils for this tarka dal was toor dal, otherwise known as toovar dal or split pigeon peas, which I find is a slightly sweeter and more full-textured split dal than most. With very little preparation or cooking time, this dal is an excellent addition to a full-course Indian meal and makes for a quick and simple but lovely Indian dinner by itself with rice and a vegetable dish. Basmati rice is a perfect accompaniment, but I choose to cook up some Jasmine rice to go along with the dal. Any Indian flatbread would also be a fine addition to your dinner, with or without rice. Hot days certainly call for rather easy to prepare meals and India is hot, but most folks there eat spicy dishes. It does help to cool you down, believe it or not.