Servings: 6
Ingredients
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp black mustard seed
- seeds of 2-4 cardamom pods
- ¼ tsp black pepper whole
- 1 tbsp ghee or vegetable oil
- 2- inch piece ginger peeled and minced
- ½ tsp asafoetida or more to taste
- 3 celery stalks thinly diced
- ⅛ tsp red pepper flakes
- 1 tsp turmeric
- 1 tsp kala namak black salt or other salt
- 1 ¼ cups yellow moong dal or lentils
- 2-3 medium sized tomatoes cubed
- 8 cups purified water
Instructions
- 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.
Notes
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.
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Servings: 6
Ingredients
- ¾ cup almond milk
- 1 tsp coconut sugar
- 1 tbsp active dry yeast
- 3 tbsp chia seeds ground
- 6 tbsp almond milk
- 1 cup buckwheat flour 140 g
- 1 cup tapioca flour 120 g
- ½ cup millet flour 70 g
- 1 ½ teaspoon salt
- ¼ cup olive oil
- 1 tbsp nigella seeds
Instructions
- 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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