Grind coriander, cumin, fennel, mustard seeds, cardamom seeds and peppercorns in a coffee grinder or a mortar with pestle and set aside.
Warm up the ghee in a large pot over low medium heat. Add ginger and hing and saute for 1 minute. Add celery and cook for another 4 minutes, stirring often.
Add in the ground spices, pepper flakes, turmeric and salt, stirring for another minute. Add in the moong dal/lentils, tomatoes and water. Bring to a boil, lower the heat and simmer for 20 minutes until dal is completely cooked and vegetables are soft.
Puree 1/2 of the soup in a blender and return it to the pot. Alternatively, puree the whole amount or leave everything chunky (I like to combine both textures). Adjust salt.
Squeeze a fresh lemon over the dahl and serve with fresh cilantro leaves and toasted nigella seeds.
Many Dahl recipes call for cinnamon and cloves, but I left them out as a personal taste preference. If you cannot get your hands on the special Indian ingredients, you can substitute lentils for moong dal and garlic and onions for hing.
Warm 3/4 cup of almond milk to 110°F. Add in sugar and yeast, whisk together and leave for 10 minutes. The mixture should be very foamy.
Bring 6 tablespoons of almond milk to a boil and pour it over the ground chia seeds. Let sit for 10 minutes.
In a stand mixer with a paddle attachment or a food processor, combine the yeasty mixture, chia gel and the rest or ingredients, with exception of nigella seeds. Mix until well combined into a runny dough.
Cover a baking sheet with parchment paper and oil lightly. With a wet spoon, shape your breads into traditional tear-drop shaped thin breads (or any other way you fancy). Sprinkle with nigella seeds and let rise for 30 minutes. Preheat oven to 375°F.
Bake for 30-35 minutes until golden. Keep tightly covered to prevent the bread from drying.
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