Other than their color, what if any is the difference between brown masoor dal and red masoor dal?

Just to follow up . . . . I cooked some up in a saucepan with a bit of water and bay leaf, just to see what they were like before incorporating into a dish. They are almost exactly like French green (puy) lentils in size, shape and texture -- the "mouth feel" is identical -- but with the color of an ordinary brown lentil. The flavor seems to be somewhere between the two. They're delicious!! I used them in my Lentil and Sausage Soup for a Cold Winter Night, which tasted great!! ;o)

http://onelifetoeat.com/2010/04/23/masoor-dal/

the red & brown are the same except fo the outer skin, Personally, I prefer the brown ones for the flavor & the texture. They also hold up,their shape better when cooked ( even in a pressure cooker) whereas the red ones turn mushy.

I am probably going to be so completely wrong but I thought that Brown Masoor dal was red inside and that the red is just the brown with the outter skin removed.
I do know that red lentils break down faster then the others and is perfect for a creamier textured result.