In a bowl, rinse the lentils in 3 changes of water. Pour over enough water to cover, then leave to soak for 30min.
In a large casserole, heat the butter and fry the onion for 8-10 min. Add the chilli flakes, mustard seeds, curry leaves, garam masala and garlic and cook for 1min until the spices release their aroma. Drain the lentils, put it into a casserole, and add enough water to cover generously . Add the star anise. Bring up to a simmer, turn down and cover the pan, cook over a very low heat so it is barely simmering for 2hr, stirring occasionally. Remove the star anise.
Stir in the tamarind paste, sugar, tomatoes and lime juice. Simmer for 15min, or until the tomatoes have broken down. Remove from the heat and stand for 5min. If making Bombay puffed rice, toast the rice in large dry frying pan. Remove from the heat and stir in the remaining ingredients. Serve sprinkled on the dahl.
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