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Gujarati Dal with Peanuts & Star Anise

Printed with kind permission from Meera Sodha's cookbook Fresh India (Fig Tree, £20)

"This dal is my and every other Gujarati’s taste of home. One spoonful and I am transported. It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves and lemon, all rounded off with the sweetness of honey. Because of the time it takes to soak and cook toor lentils, this is more of a weekend dish in our house, although a daily staple across Gujarat."

Serves 4 as part of a main course


300g yellow toor lentils

2 star anise

rapeseed oil

½ teaspoon mustard seeds

¾ teaspoon cumin seeds

4 whole cloves

1 green finger chilli, slit lengthways

2 sprigs of fresh curry leaves

3 large ripe tomatoes, chopped

½ teaspoon ground turmeric

1⅓ teaspoons salt

2½ teaspoons runny honey

1½ tablespoons lemon juice

30g red-skinned peanuts, crushed 


If you liked this recipe by Meera Sodha, why not try these other delicious dishes:

Baked Onion Bhajis

Rainbow Chard Saag Aloo


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