Ultimate black daal from Jamie's Comfort Food: 100 Ultimate Recipes -- Treat the Ones You Love by Jamie Oliver

  • coriander leaves
  • ground cinnamon
  • ground coriander
  • fennel seeds
  • garlic
  • fresh ginger
  • mustard seeds
  • groundnut oil
  • onions
  • tomato purée
  • canned tomatoes
  • single cream
  • garam masala
  • urad dhal
  • cumin seeds
  • vegetable stock cubes
  • bird's eye chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lou_weez on April 23, 2020

    I made this in the slow cooker and it was superb. Great flavours. I didn't add the extra 500ml water and after 6 hours on high took the lid off and cooked for a further 2 hours because it was still quite watery. I did add some smoke liquid (I know it's cheating). I also didn't do the temper (because I got lazy...oops!) but added some chili to the bowls for the adults.

  • embk27 on April 17, 2020

    This was delicious but needed quite a bit of tweaking. The slow cook for 6 hours is very definitely worth it but I would recommend checking and stirring every hour or so. I followed the recipe to the letter at first then tweaked at the end as it was a little bland. I doubled the amount of all the spices and butter and added 3 tbsp of tomato purée. I used a chicken stock cube instead of vegetable and used 2 of them. Next time I would use a cinnamon stick rather than ground cinnamon to give extra depth of flavour. I didn’t do the bit with the charcoal or add the temper (I felt it would be too greasy and garlic burns so easily!). I added fresh chillies instead of fried towards the end. I also wouldn’t add the extra water after 3 hours as I felt it made the daal runny. I know this is a lot of tweaks but I would definitely make this again.

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