As I mentioned in my earlier post of Moong Daal Palak, would eat a different daal every day , and also prefer a variation of commonly made daals. During summers we make the Bengal gram with bottle gourd. It makes the daal lighter and also gives a nice flavor. Also, if you have kids in the family who do not eat bottle gourd as a vegetable, it is easier to sneak in it in the daal.
This daal goes well with Chapati, sliced onions and mint chutney or mango pickle. I prefer a low salt diet so avoid pickles.