Naan Bread Lentil Dal Pizza

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4.75 from 4 votes

Servings:

Author: Helen Best-Shaw

Prep Time15

Cook Time30

Total Time45

Ingredients

1 Large Naan bread - or plain pizza base

For the dal

½ tsp cumin
1 tsp curry powder
1 small dried chilli
½ tsp ground ginger
½ tsp cinnamon powder
½ tsp turmeric
Seeds from 2 cardamom pods
1 tbs vegetable oil
70 oz (200g/1 cup) red lentils
vegetable stock
Few sprigs of fresh coriander - mine was in the freezer
Tomato - optional
Spring onion - finely sliced
Season to taste with salt and pepper.

For the paneer

1 pint (550ml) milk
Juice half a lemon

Instructions

Place all the spices into a grinder and grind to a fine powder. Heat the oil over a medium heat and fry the spices for a minute. Add the lentils and stir well. Add about 1 pint of vegetable stock and all to simmer until the lentils are soft and have broken down into a thick paste.
Season to taste with salt and pepper.
Mix the milk and lemon in a saucepan and heat to a simmer. The milk will curdle. Strain through a muslin cloth, gather the curds into a ball inside the cloth and squeeze well. Wrap in a clean tea towel and press underr a chopping board with a few tins of beans on.

To finish

Place the naan on to a pizza stone or baking tray and spread the dal across. If you wish top with a thinly sliced tomato and the spring onion. Crumble the paneer over the lentils.
Bake in a pre heated oven GM6 / 200C / 400F until piping hot. Serve with mango chutney and a wedge of lime.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.