Which daal (pulse) is your favourite ?

all.

Toor... Without which sambar can't be made. 

Arhar is my favourite and ayer udad ki daal, 

Mix daal is also good and many other recipes like gosh daal

Masoor. Because after 3 decades we got our own masoor dal from own land. 😌😌😌😌 

Black chana , white chana , rajma, masoor, arhar all are used and loved by all .

Urad chilka used in Dal Makhani

I think would depend on region.

Nothing comes near rajma for punjabis, and next might be urad (due to dal makhan) 

Similar affinity for toor dal in south. 

Moong dal is considered as light home food, we only eat when feeling heavy or slightly ill. 

I am big fan of udad daal makhani woww taste

Arhar,chana,moong,masoor

Arhar daal Pickle and Raw chopped Onion 🧅 with chapaati very delicious if not achaar then 3 tablespoon ghee in one bowl daal makes it very tasty 😋

As a pure vegeterian legume/pulses are dear to my heart. 

I use Toor/masoor in sambar. Moong whole along with masoor whole , Urad whole etc for pancharatna pressurecooked dal for roti.

Moong dal for cooking all south indian on amavasya days . I sprout moong regularly. andhra style Pesarattu doa using moong dal.

coming to north indian currys = rajma,lobia,black channa,kabuli channa in red tomato gravy etc are favourites.

all legume's including peanut used for south indian coconuty "sundal " as a snack / navratri pooja prasads.

Masoor regularly, also like mixed dal with tadka...

Arhar daal with dhaniya-pudina green chutney +Mango and red chilly ka achaar taste like heaven , i even think this must in the menu of heaven's kitchen