Tomato Dahl with Gluten-Free Naan


Tomato Dahl

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 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
  • 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


  • 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.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Sauces, dips, and spreads, Snack
Cuisine Indian, Mediterranean
Keyword Naan, Tomato Dahl
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Food Matters

Gluten-Free Naan

Prep Time: 1 hour
Baking Time: 35 minutes
Total Time: 1 hour 35 minutes



  • 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.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Savoury, Dinner, Lunch, Main Course, Snack
Cuisine Indian, Mediterranean
Keyword Naan Bread
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Food Matters

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Recipe thanks to Food Matters TV

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About the Author: Food Matters

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