Lentil Soup Dal with Gluten-Free Chapati

For the Lentil Soup (Dal):

1. In a large pot, combine the washed lentils and water. Bring to a boil, then reduce the heat to simmer. Skim off any foam that forms on the surface.

2. Add the chopped onion, tomatoes, minced garlic, grated ginger, turmeric powder, cumin powder, coriander powder, red chili powder, and salt to the pot.

3. Cover the pot and let the dal simmer for about 20-25 minutes, or until the lentils are soft and fully cooked. You can add more water if needed to achieve your desired consistency.

4. In a separate small pan, heat the ghee or olive oil for tempering. Add the cumin seeds and a pinch of asafoetida. Once the cumin seeds sizzle, pour the tempering over the cooked dal.

5. Stir well and let the flavors meld for a few more minutes.

For the Gluten-Free Chapati:

1. In a bowl, mix the gluten-free flour blend with a pinch of salt.

2. Gradually add warm water and knead the mixture into a smooth and soft dough. The dough should not be too sticky.

3. Divide the dough into small balls and roll each ball into a round chapati using a rolling pin. Use a little extra rice flour to dust the surface and prevent sticking.

4. Heat a non-stick pan or skillet over medium heat. Place the rolled chapati on the hot skillet.

5. Cook for about 1-2 minutes on one side, then flip and cook for another 1-2 minutes on the other side. The chapati should have golden-brown spots and be cooked through.

6. Brush the cooked chapati with a little olive oil and keep them covered in a cloth to stay warm.

To Serve:

1. Ladle the warm Lentil Soup (Dal) into serving bowls.

2. Garnish with fresh cilantro leaves.

3. Serve the dal with Gluten-Free Chapati for a hearty and nourishing meal.