Oct 2 - Masoor dal sundal with toasted pecans (Navratri Day 2)

Sundal made with split mung dal is a standard  sundal variant and i was in no mood to repeat that. The next choice obviously was to work with split masoor. Since split masoor tends to be much more fragile that its mung cousin (just try cooking them side by side, the masoor mushes up almost double as fast, and on top of that loses its gorgeous orange color.
It is possible to retain that gorgeous peachy pink salmon color that raw masoor is blessed with, its about how to process it well enough to retain the color. and this sundal certainly lived up to all my hopes and aspirations, and was delicious to boot.