Asset 2
Attention icon

For help with Local or Nationwide Delivery and Click and Collect orders please email or call 07393 742 704

Jack Deane

From the very start, Chef Jack’s career as a professional chef has centred around, very simply; teaching cookery skills. With a focus on demonstrating simplicity, removing enigma, and encouraging confidence - he has worked in schools, cookery schools, and run public and private events & workshops.

Chef Jacks passion is to bring the most exciting ideas from around the world to every home kitchen- by proving their accessibility, and inspiring anyone, in any kitchen, to give it a go, and he drives this mission forward every day as Head Teaching Chef at the Jamie Oliver Cookery School, and now, in this Masterclass!

Video Description

Join Chef Jack Deane as he travels the world with recipes, in his Around the World in 80 Minutes series. In this series you will learn to make food from around the world, as well as learning more about the cultures and countries these dishes originate from.

In this episode, Chef Jack makes a traditional Indian Dal. Dal is one of the most important staple foods in South Asian countries, and the dish forms an important part Indian cuisine. Healthy and hearty this is a brilliant dish to have in your repertoire.

Join Parson's Nose Club NOW

Join Parson's Nose club and get exclusive weekly discount codes, event invitations, new videos and recipes as well as so much more.

Jon the Club Now


  • 200g chana daal
  • 200g chopped tomatoes
  • 1 onion
  • 4 green chillis
  • 6 garlic cloves
  • 1 thumb sized piece ginger
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp mustard seeds
  • 1 tbsp curry leaves
  • 1 tsp chilli flakes
  • 1 tsp fenugreek


  1. Finely chop onion, green chilli, garlic and ginger.

  2. Cook the chana daal in 800ml of water. Bring it to the boil, turn to a very low heat and cook for two hours - or until soft/tender.

  3. Add the chopped tomatoes, finely chopped vegetables, and spices. Cook for a further two hours on a very low simmer.

  4. Bring a pan to a medium high heat, add oil, and fry the Takra spices. As soon as they start to sizzle, pour straight into the Daal. Stir through, season to taste, and serve whenever ready!