As the Autumn months creep in, we’re in search of warming, comforting dishes to dine on. At Jamavar in London’s Mayfair, the Jamavar Dal, made with black lentils, ticks all the right boxes.
The iconic Indian restaurant first opened (to critical acclaim) inside the Leela Palace Bengaluru, India, in 2001. It quickly took the country by storm, opening subsequent restaurants in Mumbai, Goa, Delhi, and Chennai, and by 2016 it had reached London; a welcome take on modern-Indian cuisine in the UK’s capital.
Inside, the charming decor is only surpassed by the ever-so-moreish pan-Indian dishes. No surprise when you learn that founder, Samyukta Nair, has an eye for design (she was once Head of Design and Operations at The Leela, and has launched her own lifestyle label, Dandelion Living), while chef, Surender Mohan, has helmed the Jamavar restaurants since their very conception, twenty one years ago. Did someone say dream team?
Samyukta Nair, Founder of Jamavar London
In 2017, a year after opening, Jamavar London was awarded its first Michelin star, and has never looked back – 2022 saw it entrusted with the award again, and we predict the trend will continue.
While we strongly recommend you make a reservation at the next available opportunity, Nair and Mohan have been kind enough to let us in on the recipe for their winter-perfect black dal: the Jamavar Dal Here’s how to make it:
BLACK DAL AT JAMAVAR
Serves 8
INGREDIENTS:
500 g Urad Dal Whole (black lentils)
60 ml Oil
300 g Butter
200 g Ginger-Garlic paste
300 g Fresh Cream
0.20 g Red Chilli Powder
0.05 g Garam Masala Powder
0.10 g Fenugreek Leaves Powder
850 g Tomato Puree
Salt – to taste
METHOD:
CHEF’S TIP FOR MAKING IT PERFECT
Ensure the dal is cooked in simmering heat, until the lentils are soft and mushy.
Any Questions or Tips to add?