About this recipe:My Syrian amigo turns this simple, no tadka dal into a great dish with carrots, aloo and sumac. Sumac is a tangy middle eastern masala. You may use garam masala instead. I garnished it with a mint leaf decorated with the colours of the flag to celebrate Aug 15. Serve with basmati rice or a rich parantha. Enjoy!
Boil dal in a deep pot. Boil carrots/potatoes (or both) in a separate pot. Take care that neither the dal, nor the veggies are mushy, but that they retain their texture.
Add salt, lemon juice and sumac. Mix well. If dal is too thick, add water. Now, take a hand blender or puree dal to a pulp in the mixie. It should be thick like a soup. Garnish with mint leaf decorated with edible colours. Serve.