I would argue chapattis are even easier and faster, but otherwise correct. I prefer brown lentils because they hold their texture, and start by boiling them with onion, ginger, tumeric, and a whole chilli, then add some tomato paste and salt once I start reducing. Once it’s reduced it comes off the heat and I fry garlic, onion, a pinch of chilli flakes and a shit load of cumin seeds in plenty of oil, and stir it all into the daal once the garlic starts to caramelise. The only problem is the 4 hours of soaking and hour+ of boiling and reducing that brown lentils need.