Warm up some oil in a deep sauce pan and add your coriander and cumin seeds. As soon as they start sizzling add your chopped onions.
Sweat the onions (cook until they become kind of transparent) and then add the rest of your Dal spices
Add your lentils, stir and add hot water until your lentils are completely covered. About 4 cups of water should do.
In a pot, add your rice and water and the rest of the ingredients. Cook until the water completely evaporates.
Keep an eye on your lentils and make sure that they don’t dry out completely and burn. The consistency you are looking for is shown above in the photos.
Once your rice is cooked, fish out the cardamom pods and star anise, put the rice aside and let it cool down.
Once your lentils are done, taste and add salt and pepper to taste.
Garnish with some olive oil and fresh coriander and serve.