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Tomato Dahl With Gluten-Free Naan

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
• GLUTEN-FREE NAAN:
• 3/4 cup almond milk
• 1 teaspoon coconut sugar
• 1 tablespoon active dry yeast
• 3 tablespoons  ground chia seeds
• 6 tablespoons almond milk
• 1 cup ( 140 g) buckwheat flour
• 1 cup (120 g) tapioca flour
• 1/2 cup (70 g) millet flour
• 1 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 tablespoon nigella seeds

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