Gujarati Dal with Peanuts + Star Anise
Gujarati Dal
Why This Recipe Works
A true taste of home, this thin, multi-layered dal features the unexpected scent of star anise and a crunch of red-skinned peanuts. It balances sweet honey and sharp lemon for a complex finish.
Instructions
Boil the soaked lentils with star anise until they are perfectly tender and can be easily crushed with a spoon.
Prepare the tempering by frying spices, chiles, and curry leaves in oil, then cooking down the tomatoes until they form a soft paste.
Whisk the cooked lentils until thick, stir in the tomato base along with honey and lemon, and simmer to combine.
Just before serving, fry the remaining curry leaves and crushed peanuts until they are crisp and golden, then scatter them over the dal.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Freezes well for up to 2 months.
