Tomato Dahl with Gluten-Free Naan (Recipe) | FOOD MATTERS®

Ingredients

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon black mustard seed
• seeds of 2-4 cardamom pods
• 1/4 teaspoon black peppercorns
• 1 tablespoon ghee or vegetable oil
• 2-inch piece ginger – peeled and minced
• 1/2 teaspoon hing – or more to taste
• 3 celery stalks – thinly diced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon turmeric
• 1 teaspoon kala namak (black salt) or other salt
• 1 1/4 cups yellow moong dal or lentils
• 2-3 medium sized tomatoes – cubed
• 8 cups purified water