Naan Bread Lentil Dal Pizza

Ingredients

• 1 largenaan bread, or plain pizza base
• ½ tspcumin
• 1 tspcurry powder
• 1 smalldried chilli
• ½ tspground ginger
• ½ tspground cinnamon
• ½ tspturmeric
• Seeds from 2cardamom pods
• 1 tbspvegetable oil
• 200 g (70 oz; 1 cup)red lentils
• About 570 ml (1 pint)vegetable stock
• A few sprigsfresh coriander
• To tastetomato (optional)
• To tastespring onion, finely sliced
• To tastesalt and pepper
• 550 ml (1 pint)milk
• Juice of ½lemon

Instructions

1. 1

   Grind and fry spices

   Grind the spices to a fine powder. Warm the oil over a medium heat and fry the spices for 1 minute. Stir in the lentils, then add about 570 ml (1 pint) of vegetable stock. Simmer until the lentils are soft and have broken down into a thick paste.

2. 2

   Season the dal

   Season the lentil mixture to taste with salt and pepper.

3. 3

   Make the paneer

   Combine the milk and lemon juice in a saucepan and bring to a simmer; the milk will curdle. Strain through muslin, gather the curds into a ball in the cloth and squeeze well. Wrap in a clean tea towel and press beneath a chopping board weighted with a few tins of beans.

4. 4

   Prepare the base

   Set the naan on a pizza stone or baking tray and spread the dal over it. If using, add thinly sliced tomato and the spring onion.

5. 5

   Add the paneer

   Crumble the paneer over the lentils.

6. 6

   Bake and serve

   Bake in an oven preheated to 200°C (400°F) until piping hot. Serve with mango chutney and a wedge of lime.

What is naan bread lentil dal pizza?

This is a naan-based, curry-inspired pizza topped with thick red lentil dal and fresh paneer. It brings together the familiar Indian combination of spiced lentils and flatbread in a format that is easy to share.

The recipe's homemade paneer adds a mild, crumbly topping, while the naan provides a soft base. Chutney and lime at the table add a sweet, sharp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3903 calories, 268g protein, 639g carbs, 30g fat.

The naan and red lentils provide most of the carbohydrates, while the oil contributes fat. The lentils and paneer made from milk contribute protein, and the paneer also adds fat. Serve with extra vegetables or a salad to round out the plate.

Building the dal's flavour

Whole spices: grinding the cumin, chilli and cardamom with the other spices gives the mixture an even texture. Frying the powder briefly in oil helps it flavour the lentils.

Lentils: red lentils soften and break down as they simmer, making a thick topping that can be spread over the naan. Keep an eye on the pan as they cook.

Making paneer at home

Curds: heating milk with lemon juice makes it separate into curds and whey. Strain the mixture through muslin so the curds are easy to gather.

Pressing: squeeze the curds well, then press them in a tea towel under a weighted chopping board. This firms them enough to crumble over the dal.

Getting the topping consistency right

Dal: cook until the lentils have softened and broken down into a thick paste, as described in the method. A thick topping is easier to spread across the naan.

Paneer: crumble it over the lentils rather than mixing it into the dal, so it stays visible as a separate topping.

Assembling and baking

Base: place the naan on a pizza stone or baking tray before adding the dal. This makes it easier to move the topped bread into the oven.

Finish: add tomato and spring onion if you want them, then top with paneer. Bake at 200°C until piping hot; the recipe does not give a specific baking time.

Serving ideas

Serve the pizza hot with mango chutney and a wedge of lime, as suggested in the recipe. The chutney adds sweetness, while a squeeze of lime brings a fresh, tangy note.

For a fuller meal, pair a slice with a simple salad or extra vegetables. Keep the accompaniments plain so the spiced dal remains the focus.

Recipe notes & tips

• Grind the spices finely so they distribute evenly through the lentils.
• Fry the spices for just 1 minute before adding the lentils.
• Simmer the lentils until they have broken down into a thick paste.
• Squeeze the paneer curds well before pressing them.
• Put the naan on its baking tray or pizza stone before adding the toppings.
• Serve with mango chutney and lime for contrast.

Variations

• Add tomato: arrange thin slices over the dal before baking.
• Use a pizza base: substitute a plain pizza base for the naan.
• Adjust the chilli: use less dried chilli for a milder topping.
• Finish with coriander: scatter the fresh coriander over the pizza before serving.
• Add spring onion: use the finely sliced onion as a fresh topping.

Common mistakes to avoid

• Leaving the dal loose: simmer it until the lentils break down into a thick paste.
• Skipping the spice frying: cook the ground spices in the oil for 1 minute before adding lentils.
• Poorly drained paneer: gather the curds in muslin and squeeze them well.
• Pressing uncovered curds: wrap them in a clean tea towel before weighing them down.
• Topping the naan off the tray: assemble it on the pizza stone or baking tray to make it easier to handle.
• Guessing doneness by time: bake until piping hot, as the recipe gives no set baking duration.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until piping hot throughout; the naan may soften as it sits.

Frequently asked questions