Rinse the dal in a fine-mesh sieve, swishing with your fingers until the water runs clear. Cook with water in an electric pressure cooker on high for 8 minutes, then wait for 10 minutes before manually releasing the pressure. If using a stovetop, simmer in a covered pot for about 1 hour until the lentils are completely tender and falling apart.

Process the cooked dal in a blender until perfectly smooth and set aside.

Heat the oil in a large pot over medium heat until it shimmers. Add the mustard seeds and cook until they begin to crackle and pop.

Stir in the cinnamon stick, star anise, ginger, and curry leaves. Cook until fragrant, about 30 seconds.

Add the diced tomato, coriander, cumin, red chili, turmeric, and ground cloves. Cook until the tomatoes have softened and reduced slightly, about 4 minutes—if the spices start to stick, stir in a splash of water.

Pour the blended dal into the pot and stir to combine. Add a cup of water along with the jaggery, peanuts, kokum, and salt.

Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 20 minutes to allow the flavors to deepen, stirring occasionally. Add extra water as needed until the dal reaches a thin, soupy consistency.

Remove from the heat and stir in the lime juice. Adjust the salt, sweetener, and chili to your preference, then garnish with cilantro and serve hot.