Dal Makhani Pizza

Dal Makhani Pizza is a delightful fusion that combines the rich, creamy flavors of traditional Indian dal with a crispy pizza base. This unique dish offers a delicious vegetarian option that is both satisfying and flavorful.

Ingredients

• Whole wheat pizza base - 1 medium (10-12 inches)
• Cooked black lentils (urad dal) - 100 grams
• Cooked kidney beans (rajma) - 50 grams
• Coconut cream - 50 ml
• Tomato puree - 100 grams
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cumin seeds - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - a handful, chopped
• Vegan cheese - 100 grams (optional)
• Olive oil - 1 tablespoon
• Chili flakes - to taste
• Fresh lime - 1, cut into wedges for serving

Steps

1. In a pan, heat olive oil over medium heat and add cumin seeds. Once they start to sizzle, add chopped onion, garlic, and ginger. Sauté until the onions become translucent.
2. Add the cooked black lentils and kidney beans to the pan. Stir in the tomato puree, coconut cream, turmeric powder, garam masala, and salt. Mix well and let it simmer for about 10-15 minutes on low heat, stirring occasionally.
3. While the dal mixture is simmering, preheat the oven to 220°C (428°F).
4. Spread the dal mixture evenly over the pizza base. If using, sprinkle vegan cheese on top and add chili flakes to taste.
5. Bake the pizza in the preheated oven for about 12-15 minutes or until the edges are crispy and the cheese is melted.
6. Remove from the oven and let it cool for a couple of minutes. Garnish with chopped cilantro and serve with lime wedges.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from lentils and beans.
• High in fiber, which supports digestive health.

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