Lentils absorb whatever spice you cook them in, which makes the blend choice the whole point of the dish. Garam masala, chana masala, and sambar masala are built for Indian dal and curries. Cumin and coriander, added to the oil before the lentils, are the base for most Middle Eastern preparations. Berbere works well with red lentils for a quick Ethiopian-style dish. Harissa takes chickpeas somewhere entirely different.