The red lentils are mostly cooked on the stove. They are then topped with a pastry lid and baked in the oven.

Recipe (salt free, oil free):
Serves 2,

For the pastry lid:
Spelt flour – 3tbsp
Wholewheat chapatti flour – 2tbsp
Buckwheat flour – 1tbsp
Almond milk – 35ml
Kalonji/nigella seeds – 1/2tbsp
Baking powder – 1/4tsp

For the lentils:
Onion chopped – 1
Red lentils – 2/3 cup
Water – 400ml
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Garlic clove crushed – 1
Ginger minced – 1tsp
Cinnamon – 1/8tsp
Coriander cumin powder – 2tsp
Paprika – 1tsp
Ground cardamom – 1/8tsp
Turmeric – 1/2tsp
Ground ginger – 1/4tsp
Fresh coriander chopped – 2tbsp

Oven temperature 200°C
For the pastry, mix all of the flours, kalonji seeds and the baking powder together. Add the milk and form a dough. Knead it for a few minutes. Cover and rest for 10 to 15 minutes.
For the red lentils, add the mustard seeds, cumin seeds and curry leaves to a hot pan. Cover and let the mustard seeds pop. Add the chopped onion, garlic, ginger and all of the dry spices. Saute in water until the onions get soft. Rinse the lentils and add to the pan along with the water. Cover and simmer for 15 to 20 minutes, until the lentils are soft. Stir in the fresh coriander. Put the lentils into a baking dish.
Roll out the dough to the size of the baking dish. Cover the baking dish with the pastry lid. Crimp the edges so that it seals the dish. Make a cut in the middle of the lid. Bake in the oven for 20 to 25 minutes until the pastry is cooked and crispy.

Original recipe:
One Pot Lentils with Naan Lid by Rachel Khoo