Black Daal With Paneer Stuffed Naan

Black Daal With Paneer Stuffed Naan

Black Daal recipe appears to be quite nutritious, but it is far from it. This delectable dish is loaded with cheese, cream, and butter. Thanks to lots of butter and cream, this urad dal recipe has the X-factor. The beans need to soak for a while, but once they’re in the oven, they’ll take care of themselves. Next, try our paneer-stuffed naan with our black dal dish. This simple dal recipe makes outstanding black dahl for an Indian feast.

One of the most popular current trending dinners in the world is black dal with naan. It’s simple to make, quick to prepare, and delicious to eat. It is valued by millions of people every day. They’re lovely, and they look fantastic.

To get started with this dish, we’ll need to get a few things ready. With 24 ingredients and 14 steps, you can make black dal with paneer stuffed naan. This is how you prepare it.


  • 2can black lentils
  • Ginger 1 tbsp finely chopped
  • Tomato purée 2 tbsp
  • Onion 1grated
  • Butter 75g
  • Garlic 2 cloves crushed
  • Double cream 2 tbsp

Spice Mix

  • Cinnamon 1/2 stick
  • Cumin seeds 1/2 tsp
  • Coriander seeds 1 tsp
  • Cloves2
  • Star anise 1/2
  • Cardamon 2 pods

Paneer Stuffed Naan

  • Natural yoghurt 1 1/4 tsp
  • Rapeseed oil
  • Green chilli 1/2seeded and finely chopped
  • Cumin seeds 1/2 tsp toasted
  • Paneer 100gcoarsely grated
  • Butter for brushing
  • Black onion seeds 1/2 tsp
  • Easy bake yeast or fast-action yeast 1/2 tsp
  • Golden caster sugar 1 tsp
  • Milk 25mlwarm
  • Strong white bread flour 125g
  • Salt 1/4 tsp


  • Toast the spices in a dry frying pan for the spice mix until they begin to smell fragrant. Allow cooling before grinding in a spice or coffee grinder.
  • Drain and rinse the beans thoroughly, then place them in a pan with enough cold water to cover them by about 3cm.
  • Bring to a low boil, turn down to a low heat setting and cook for 20 minutes, skimming the surface occasionally. Drain.
  • Preheat the oven to 150°C/130°C fan/gas mark. In an ovenproof pot with a cover, melt 50g of butter.
  • Cook for 3-4 minutes, or until the onion, garlic, and ginger are softened. Cook for a few minutes after adding the spices.
  • Bring the tomato purée, beans, and 850ml water to a boil. To establish a seal, place a layer of foil beneath the cover and bake for 2 hours.
  • To prepare the naan, combine the yeast and half of the sugar in warm milk and set aside 10 minutes.
  • It’ll only take a couple of minutes. First, combine the remaining sugar, flour, and salt in a mixing basin. Next, mix in the yeast mixture, yoghurt, four tablespoons of water, and two tablespoons of oil to form a dough.
  • Knead the dough until it’s smooth, adding a little water or flour if it’s too stiff or sticky. When you’ve done kneading it, it should be soft.
  • Set aside for about an hour and get it covered until it has doubled in size in an oiled basin.
  • Season with chilli, cumin, and paneer. Make eight balls out of the dough. Roll each one out to a half-cm thick circle, then top with 1/8 of the cheese mixture and stretch it out a little.
  • Seal the edges of the dough by folding it over. Roll it out into a teardrop form, keeping in mind that it should be relatively thin. Rep with the rest of the naans. Preheat a large frying pan to high, then add a naan and cook until the top puffs up and the bottom browns. To brown the other side, flip it over.
  • Brush with butter or ghee, then top with black onion seeds and warm in a low oven. Rep with the rest of the naans.
  • To finish the dal, whisk in the remaining butter and cream, seasoning to taste. Serve with naan bread.

This is how to make dinner black dal with naan, which is extremely easy to do. Culinary will be excellent if you follow the cooking steps precisely, relax, and use your coronary heart.

You can also serve Black Daal with coriander leaves as a garnish. With naan, kulcha, rotis, or rice.


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