Well we tried Bengali Red Dal Curry as found on Kalyn’s Kitchen for our dinner. We made it pretty much according to the recipe on her blog, but used only one chilli in the lentil mix, added more water to the lentils, and made our own panch pharon. Here’s a picture.
We had it with sausage and peas as they seemed fairly gentle foods - we weren’t sure how hot it would be with all that chilli and other spices. It definitely had a kick to it, but not overwhelming. We probably could have coped with more chilli, but this seemed to be a level of hotness that suited all of us. Ours didn’t go as mushy as Kalyns appears in her picture, and I’d actually used a potato masher to mush the lentils before I added the tomato mix. We were using Chana Dal which I think hold their shape more than other smaller red lentils might have done. I think we would make this again, and there are some leftovers which I’m planning to eat for lunch tomorrow.
I can’t promise I won’t share any more recipes, but since we did try this out and love it I thought it was worth sending you over to Kalyn’s to see it. 
(Oh, and I love peas, which is why I have quite so many!)
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