Recipe || Jamie Oliver’s Black Daal

November 3, 2016
Ghenet Actually || Jamie Oliver's Black Daal

Have you ever just fallen in love with a recipe and wanted to make it all the time? I can safely say that I have fallen in love with this black daal recipe from Jamie Oliver’s cookbook, Jamie’s Comfort Food. I originally got the cookbook for Mr. Actually for Christmas, but wanted to try this recipe out! I’d been hemming and hawing over it for a while because it seemed very complicated… Once I made it though, I was in love! The first time I had black daal was at Dishoom, one of my favorite restaurants. It’s a delicious lentil-style dish with a ton of flavor, and it’s so hearty and filling!

Ghenet Actually || Jamie Oliver's Black Daal
Ghenet Actually || Jamie Oliver's Black Daal

The ingredients list and the cook time are a little intimidating, but honestly, it’s so tasty! Yes, six hours in the oven is a long time… it freaked me out at first! Still, once it’s in the oven, job done. You’ve got plenty of time for a movie marathon, a hot bath and a nap, or powering through your latest page turner! At the end of it, you have a delightful black daal that will warm even the coldest of wintery nights!

350g urad daal (or urid)

2 onions

6 cloves of garlic

100g ginger

unsalted butter

2 tbsp garam masala

1 tsp ground coriander

1 tsp cumin seeds

1/2 tsp ground cinnamon

1 tbsp tomato purée

1 vegetable stock cube

1 x 400g tin of plum tomatoes

75ml coconut milk, plus extra to serve

1/2 bunch of fresh coriander

3 tbps groundnut oil

8 chillies

6 cloves of garlic

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp mustardseeds

1. Measure out the lentils and leave them to soak in cold water overnight.

2. The next morning, preheat the oven to 150ºC. Peel the onions, garlic and ginger and add to a food processor. Blend together into a paste.

3. Melt 25g of unsalted butter in a large, oven safe pot on medium heat. Add the spices and fry for 1 minute, then add the onion garlic paste. Cook for 20 minutes, stirring regularly with a splash of water to pick up the spices from the bottom of the pot.

4. Stir in the tomato purée and the stock cube, and after a few minutes, add the tins of tomatoes, using your spoon to break them up. Add the drained lentils, and 1.5 litres of water.

5. Bring to a boil, season with salt and pepper, and cover with a damp sheet of scrunched up greaseproof paper.

6. Place in the oven for 6 hours, adding 500ml of boiling water about halfway through.

7. In the last 30 minutes of cook time, prepare your temper. Heat the groundnut oil on a medium -low heat in a small pan. Remove the seeds from the chillies, and add to the pan. Add the garlic, cumin seeds, fennel seeds and mustardseeds and fry until the garlic is golden and the chillies have softened.

8. When the 6 hours are up, pour in the coconut milk, and stir it in, getting right to the edges. Season to taste.

9. To serve, drizzle over some coconut milk, and the temper, and some warmed naan bread.

I’ve made this recipe many times and every time it’s enjoyable. It’s a great one to break out when friends are coming round for Sunday lunch! The original recipe calls for double cream, but I prefer coconut milk, and I’ve even got making naan bread down! That little bit of extra effort really goes a long way!

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Ghenet Actually || Jamie Oliver's Black Daal

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