Black dahl with paneer-stuffed naan
- Preparation and cooking time
- Total time
- plus soaking
- A little effort
- Serves 8
- 350g urid beans (whole black lentils), soaked overnight
- 150g butter
- 1 onion, grated
- 4 cloves garlic, crushed
- 2 tbsp ginger, finely chopped
- 4 tbsp tomato purée
- 4 tbsp double cream
- 1/2 stick cinnamon
- 4 cloves
- 1/2 star anise
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 2 pods cardamon
PANEER STUFFED NAAN
- 1 tsp easy bake yeast or fast-action yeast
- 2 tsp golden caster sugar
- 50ml milk, warm
- 250g strong white bread flour
- 1/2 tsp salt
- 2 1/2 tsp natural yogurt
- rapeseed oil
- 1 green chilli, seeded and finely chopped
- 1 tsp cumin seeds, toasted
- 200g paneer, coarsely grated
- butter, for brushing
- 1 tsp black onion seeds
- STEP 1
Toast the spices for the spice mix in a dry frying pan until they start to smell fragrant. Cool then grind in a spice- or coffee grinder.
- STEP 2
Drain the beans and rinse well, then put in a pan and cover with enough cold water to come about 3cm above the beans.
- STEP 3
Bring to a simmer then cook for 20 minutes, skimming the surface now and then. Drain.
- STEP 4
Heat the oven to 150C/fan 130C/gas 2. Heat 50g of the butter in an ovenproof pot with a lid.
- STEP 5
Add the onion, garlic and ginger and cook for 3-4 minutes until softened. Stir in the spices and cook for a couple of minutes.
- STEP 6
Add the tomato purée, beans and 850ml water and bring to a simmer. Put a sheet of foil under the lid to create a seal, then put in the oven for 2 hours.
- STEP 7
To make the naan, add the yeast and half of the sugar to the warm milk, then leave for
a couple of minutes.
- STEP 8
Tip the rest of the sugar, flour and salt into a bowl. Pour in the yeast mixture, yogurt, 4 tbsp water and 2 tbsp oil, and mix to a dough.
- STEP 9
Knead until the dough is smooth, adding a little water if it feels too stiff, or flour if it’s too sticky. It should be really soft when you’ve finished kneading.
- STEP 10
Leave in an oiled bowl, covered, for about an hour, or until it has doubled in size.
- STEP 11
Mix the chilli, cumin and paneer and season well. Divide the dough into 8 balls. Roll each one out to a circle about half a cm thick, sprinkle over 1/8 of the cheese mixture and spread it out a bit.
- STEP 12
Fold over the dough and seal the edges. Roll it out again to a teardrop shape – it should be quite thin. Repeat with the remaining naans.
- STEP 13
Heat a large frying pan to hot, put a naan in and cook it until the top starts to puff and the underside browns. Turn over and brown the other side.
- STEP 14
Brush with butter or ghee, sprinkle with black onion seeds, then put in a low oven to keep warm. Repeat with the remaining naans.
- STEP 15
To finish the dal, stir in the rest of the butter and the cream and season well with salt. Serve with the naan.