If you love dal, you will love this site where people have contributed their favorite home recipes: http://www.anothersubcontinent.com/forums/index.php?showtopic=227&st=0&p=1311#entry1311
If you want to get a little more adventurous and branch out into authentic Indian cooking, beyond curry powder and pre-packaged garam masalas, you might discover a fantastic universe because a great many varieties of legumes, whole and split in several different ways, partially, fully, skinned but left whole, etc. are central to the Indian diet. However, India is as large geographically as Western Europe, and far more diverse ethnically, so there is NO Indian cooking, just as the food in Chinese Take-aways is NOT Chinese, or even Cantonese/Toisanese.
What you et is asrage restaurant cuisine. let me give you all an example. Smeone upthread wrote of eating "shag" another "saag." It tell me the former picked up his beaings from a restaurant run by Bangladeshis, who manae a grea may ofthe "Indian" restarants in the US. They d a pretty ba job of cooking the pseudo-North Indian Punjabi fodbut cook their own food like a dream. Unfortunately, no one will be adventurous enough to teach hisher taste bud to learn a different syle or a dferent palette of flavors. So they keep cooking 10th rate food when they are extremely talented, 1st rate cooks in their own metier.
So the gentleman who remarked that he liked Pakistani restaurants better was right on target: his tastebuds are impeccable because the Pakistanis are for the most part cooking their type of food: naans,kebab,tandoori, gravied meat dishes, each of which has special name[not 'curry']. Pakistanis from Punjab will cook all the Punjabi dishes, lamb with spinach etc. very well indeed, these are their native foods.
Dosa is specialty of southern India, often identifed with certain vegetarian cuisines in the US, and you do NOT go to Paksitani, Bangladeshi or North Indian restaurants for a good dosa. There are actually very few satisfactory south Indian restaurants in the US.