Jamavar Dal

Surender Mohan

Surender Mohan

28th June 2018

Jamavar Dal

Jamavar Dal by Surender Mohan

This is my signature dish from Jamavar

Ingredients

  • Equipment: Handi (traditional copper pot), casserole
  • Ingredients:
  • 17.6 oz Black lentils
  • 1.7 oz Yellow lentils
  • 2.1 oz sunflower/canola Oil
  • 13.4 oz Butter
  • 3.5 oz Ginger (crushed)
  • 3.5 oz Garlic (crushed)
  • 10.5 oz Fresh double Cream
  • 1 ½ tablespoon Chilly powder
  • ½ teaspoon Garam Masala powder
  • 1 teaspoon Fenugreek powder
  • 30 oz Tomato puree
  • ½ teaspoon Cumin powder
  • Salt (to taste)

Method

1. Soak the lentils together for 3 hours
2. Bring both the black lentils and yellow lentils to the boil in salted water, adding a splash of oil and boil until they are tender and soft for approximately 2 hours,
3. Melt around 4 oz butter with a dash of oil in a casserole, adding the ginger and garlic paste, red chilli powder, cumin powder and tomato puree and sauté until the oil separates. The masala leaves the vessel and the oil oozes out.
4. Add the boiled lentils to the casserole and toss well with Garam masala powder. Add the fenugreek leaf powder, remaining butter and cream.
5. Add the garam masala and simmer until the dal reaches a smooth consistency.
To Garnish:
Add a knob of chilled butter when serving that will melt into the dal.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.