Black dal from Madhur Jaffrey's Curry Nation: Britain's 100 Favourite Curries by Madhur Jaffrey

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

Accompaniments: Potato and long bean curry

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

  • mimisingh on April 28, 2026

    Made this for lunch. It is a pretty good basic dal recipe and is really easy to prepare. I replaced the tomato puree with paste in a tube and I feel it turned out fine. I don't think I did the temper properly because my oil didn't separate but I was a little scared of waiting too long since I subbed the tomato puree. Either way it tastes pretty good and is satiating with a small bowl of rice. I like that it is a creamy thick dal and not soupy.

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