This article explores the author's personal journey with masoor dal, highlighting three distinct preparations. It begins with the comforting, thin 'patla mushur dal' from her childhood in Shillong, prepared by her mother. The narrative then shifts to the 'sabut masoor dal' encountered in her North Indian husband's home, initially unfamiliar but later appreciated for its simplicity and richness. Finally, the author recounts discovering 'Husaini dal' in East Delhi, a fuss-free yet flavorful version enjoyed during her single life.