Tomato Dahl with Gluten-Free Naan

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Tomato Dahl with Gluten-Free Naan

It’s cold season and everyone in the family has taken their turns being sick. First it was Paloma, picked up from someone in school, then her papa, then me. Soup has always been my answer to a cold, I crave nothing more when under the weather.

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I’ve recently become intrigued with Dahl, a spicy and warming Indian lentil or bean stew, and have been dreaming about making it according to all the rules. My good friend Irina, whom I can’t seem to stop talking about on this blog, is an expert on Ayurveda and Ayurvedic cooking, and helped me track down all the proper ingredients for the soup. It turned out to be quite easy, as any Indian market will have hing, kala namak, nigella seeds, curry leaves, moong dal and a kaleidoscope of spices, all for a very low price.

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Onions and garlic are never used in Ayurvedic cuisine, as they are believed to disturb peacefulness of the mind. I was curious to know what is used in their place, as they possess such amazing flavor and are essential to so many dishes around the world. Turns out, the magical ingredient is Hing (also known as Asafoetida), a spice derived from a species of giant fennel, which is known for its balancing properties and ability to aid digestion. When uncooked, hing is quite stinky, smelling something like garlic and resin combined, but it is an addictive kind of stink, like a nicely aged cheese. When cooked, any smelliness goes away leaving behind a beautiful, complex flavour somewhat similar to both onions and garlic.

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I also made gluten-free Naan bread to go with the Dahl. Naan is one of my great loves and I’ve been wanting to experiment with a gluten-free version, having made the traditional kind at home several times. Mixing buckwheat, millet and tapioca flours produced a tasty bread, not too close in flavour to the original but satisfying in its own way. Eaten together with the Dahl and sprinkled with Nigella Seeds (another amazing Indian market discovery, they taste like toasted onions!), it made for a perfect cold-fighting meal.

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Tomato Dahl
Note: 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.

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 (I suggest Vandevi brand) – 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

1. Grind coriander, cumin, fennel, mustard seeds, cardamom seeds and peppercorns in a coffee grinder or a mortar with pestle and set aside.
2. 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.
3. 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.
4. 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.
5. Squeeze a fresh lemon over the dahl and serve with fresh cilantro leaves and toasted nigella seeds.


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

1. 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.
2. Bring 6 tablespoons of almond milk to a boil and pour it over the ground chia seeds. Let sit for 10 minutes.
3. 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.
4. 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.
5. Bake for 30-35 minutes until golden. Keep tightly covered to prevent the bread from drying.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (14)

See what other home cooks are saying about this recipe

​Dr Hemapriya MBBS,AFIH

It’s a nice and comforting food for sickness, good for adults and babies as well. Thanks for the wonderful recipe :)

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Zara @ mcdonald's menu

i am big fan of Indina food and flavors thanks for this delicious recipe.

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Nisha

I just made these today and they have come out very well. They taste great and they have just the right crispiness and softness. Glad to have found these. Thanks so much for this wonderful recipe!

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Erin

Thanks for the lovely recipe, Anya! I just discovered your blog and it has been such a treat to peruse, since I am both vegan and gluten free… I want to try this recipe but cannot eat buckwheat. Can you recommend another flour to sub instead? I am dying to make naan myself at home!

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Jenny

Dear Anya, I’m really fascinated by your recipes those are so special and by your pictures, just a pleasure to look at and try to prepare. If you don’t mind I have a question: I have tried several times to prepare the Gluten-Free Naan an it’s always come out from the oven very very dry, I would be very happy to hear advice, Thanks Jenny

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Richa

Such a gorgeous meal. i need to try the naan recipe!

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Lindsey

Wow, this is such a bright and refreshing dish in the midst of the winter blues! I am so excited about your gluten free naan, can’t wait to make it!

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Kiran @ KiranTarun.com

Dal is so nutritious, delicious and comforting! This got me so so hungry :D

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Dawn

Another reason to use hing is to counter the lentil/pulse gas dilemma : ) Thats why it’s commonly used in lentil dishes in India.

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Vicki Harris

do you cover the naan while baking or afterwards. I LOVE Naan and have eliminated white flour from my diet so I am anxious to try it!! thanks vicki

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amy

Hello Anya! This naan recipe has got me really excited!!!! Il be trying it tomorrow. Thankyou for your always beautiful posts!

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Linda

Wow, your gluten free naan looks great!! As a celiac I would like to mention that the hing brand you suggest, Vandevi, is not gluten-free. I love your beautiful website and creative food, namaste, Linda

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Steve

Beautiful photography. This looks like ideal vegetarian comfort food for the cold winter months. Steve

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Sini│my blue&white kitchen

Happy 2014! What a gorgeous dahl – a true treat during winter. I’ve never heard about hing nor nigella seeds before. Interesting new ingredients! Have a lovely Sunday, Sini