2 liters (8 Cups) water
5 cm (2”) cinnamon stick
1 tsp turmeric powder
2 tsp ghee or oil
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250 ml (1 Cup) yellow split mung dal
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2 tsp coriander seeds
1 tsp jeera seeds
½ tsp fennel seeds
1 star anise
3 cloves
4 green cardamom pods
1/5 tsp black peppercorns
2 Tbsp water
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4-500g tomatoes (2-3)
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2 Tbsp ghee or oil
¼ tsp hing powder
1 green chili, split in half
1 Tbsp raw sugar
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2 tsp sea salt or to taste
Fresh coriander for garnish