1 1/2 cups toor dal

2 star anise

oil

1/2 tsp mustard seeds

3/4 tsp cumin seeds

4 cloves

1 green chile, slit lengthways

2 sprigs fresh curry levaes

3 large tomatoes, chopped

1/2 tsp ground turmeric

1 1/2 tsp salt

2 tbsp honey

1 1/2 tbsp lemon juice

1/4 cup red skinned peanuts, crushed

Soak lentils overnight or in hot water for an hour. Rinse, cover with 2 inches water, add star anise and boil over medium.

In another pan, put 2 tbsp oil in a frying pan, add mustard seeds, cumin seeds, cloves, chile, and 6 curry leaves. After 2-3 minutes, add tomatoes, cook 5 minutes, then add turmeric, salt, honey, and lemon juice. Cook for a couple minutes. Add to lentils. Add hot water to desired thickness, simmer 15 min more. Top with more curry leaves and crushed peanuts.

Source: Fresh India by Meera Sodha