Black Lentil Curry
This post may contain affiliate links. Please read our disclosure policy.
This black lentil curry is everything a curry should be: warming, rich, and creamy with subtle earthy and nutty notes, and downright delicious! This black lentil recipe is reminiscent of the dal makhani from your favorite Indian restaurant – but we swap out the hefty amounts of butter and heavy cream for the velvety richness of coconut milk. The result is a simple-to-make and luscious curry that’s packed with flavor!
When you’re craving a bowl of warming comfort food, nothing hits the mark quite like a good curry. This black lentil curry uses simple ingredients, with flavorful spices and a creamy, rich base. What sets this recipe apart is that it utilizes black lentils and black chickpeas, which have a flavor and texture that is just perfect for curries!
What are black lentils?
As it turns out, not all lentils are created equal! While this is a black lentil curry recipe, there are multiple types of black lentils. You might have heard of black beluga lentils (we use them in this coconut lentil soup recipe.) This black lentil recipe calls for Sabut Urad dal, Kaali dal, or Black Gram. While they share similarities, they are not exactly the same when it comes to texture or taste.
This black lentil recipe calls for lentils with a mild, nutty flavor that have a creamy texture when cooked, making them perfect for curries. Beluga lentils are small and round and maintain a firm, al dente texture after cooking, so the final result is less creamy. Urad dal have a shiny, smooth appearance and can be found in split form, either with the black skin on or removed. If the skin is removed, the lentils will look white in color, so don’t worry if the label and color don’t match, it just means the skin has been removed. Either version is fine for this recipe, and the skin is safe to consume.
So where do you find them? Check among the lentils at your supermarket. You’ll usually find them with the Indian foods in the international food section. Or you can try an Indian specialty store, or purchase them online.
Ingredients needed
Once you have your black lentils, the rest of the ingredients are curry staples. This is what you need:
- Black chickpeas: Also known as kala channa or bengel gram, these are smaller than regular chickpeas and brown in color, and have a slightly nuttier and earthier flavor.
- Coconut oil: To sauté. You can use a neural-flavored oil instead if you prefer.
- Onion: Adds a sweet undertone.
- Ginger and garlic: The aromatic base, providing savory and zesty depth.
- Spices: Cumin seeds, ground coriander, garam masala, curry powder, turmeric, chili powder, and sea salt bring a blend of earthy, warm flavors.
- Tomatoes: Gives the curry more substance, with a slightly tangy and sweet flavor.
- Coconut milk: The velvety base of the black lentil curry, so you can enjoy the richness without the loads of butter and heavy cream.
What to serve with black lentil curry
Enjoy this with some naan or roti over a bed of warming rice, with a spoonful of yogurt and some fresh cilantro sprinkled over top! You can take the rice in a few directions:
Recipe FAQs
Can I use other lentils or chickpeas?
Sure! While we love the flavors that come from using the black variety, the flavors will still work with another variety of lentils. The cooking times may vary, so refer to the label. If you use a lentil that has a very firm texture, you can always give it a blend, should you want to achieve a creamier consistency. If you cannot find black chickpeas and decide to use regular chickpeas from a can, note that you will not need to cook them.
How do I store leftovers?
This is one recipe that tastes even better the next day! Store leftovers in an airtight container in the fridge for up to four days or freeze for up to four months – thaw it in the fridge a day before reheating.
When reheating, add a splash of water, as it will thicken in the fridge. It will reduce if you boil it, so reheat it on a gentle simmer.
Can I add some vegetables to the curry?
Sure thing! Feel free to add whatever vegetables you love, or what’s left in the fridge. Our top picks include potatoes, sweet potatoes, peas, broccoli, carrots, cauliflower, or spinach.
Can I adjust the spice level?
Yes, feel free to play with the amount of spice. If you like it less spicy, omit or lessen the amount of chili powder. If you want to turn the heat up, add some more, or use chilies or chili flakes.
Black Lentil Curry Recipe
Ingredients
- 1 cup dried whole urad dal (black lentils)
- ¼ cup dried black chickpeas (see notes)
- 1 tablespoon coconut oil
- 1 large onion (finely minced)
- 2 inch piece ginger (finely minced)
- 4 cloves garlic (finely minced)
- 2 teaspoons EACH: cumin seeds and ground coriander
- 3 medium tomatoes (finely chopped)
- 1 teaspoon EACH: garam masala and curry powder
- ½ teaspoon EACH: turmeric and chili powder
- 1 teaspoon sea salt
- 15 ounce can coconut milk
Instructions
- Place the urad dal and black chickpeas in a pot and cover with a few inches of water. Set aside to soak for at least 2 hours or up to 12 hours.1 cup dried whole urad dal, ¼ cup dried black chickpeas
- Drain the water from the pot and add fresh water. Bring the water to a boil then reduce the heat to a low simmer, cover the pot, and let it cook until the chickpeas are soft, about 1 hour. Drain and rinse.
- Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the ginger and garlic and continue to cook for 2-3 minutes, stirring often. Add the cumin seeds and coriander to the pan and cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until the oil begins to glisten, about 5 minutes.1 tablespoon coconut oil, 1 large onion, 2 inch piece ginger, 4 cloves garlic, 2 teaspoons EACH: cumin seeds and ground coriander, 3 medium tomatoes
- Add 1 cup of water, the garam masala, curry powder, turmeric, chili powder, salt, and the cooked urad lentils and black chickpeas to the pan and stir. Bring the pot to a boil then reduce the heat to low. Let it simmer, uncovered, for 20 minutes, stirring occasionally.1 teaspoon EACH: garam masala and curry powder, ½ teaspoon EACH: turmeric and chili powder, 1 teaspoon sea salt
- Using the back of a spoon, mash a few of the lentils. Stir in the coconut milk and heat through. Taste and add more salt if you’d like.15 ounce can coconut milk
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More lentil recipes
For more inspiration, check out all of our curry recipes.
Hi,
will try it today. I love black lentils!
Could I use coconut/ greek / any kind of yoghurt instead of coconut milk ?
I now the taste would change, but need it to be a bit more light for some people who are watching their diet.
Greetings from France!
Hi Fleur! You can definitely try some swaps with this one. Yogurt will add some tang, but it could be nice. You could also try 10% cream or even milk mixed with a cornstarch slurry to thicken it up a little.
I’ve made this delicious curry a few times now and every time it’s a huge success. Will try to get the black chickpeas for the next time as the usual ones turn gray …but the taste is still great. I serve it with turmeric rice Greek yogurt and Mango chutney! Perfect thank you!!
I’m so happy to hear that it’s become a favorite! Your pairing with turmeric rice, yogurt, and mango chutney sounds absolutely perfect. And yes — black chickpeas hold their color a bit better, but it’s great to know it’s still delicious either way. 💛
PLEASE HELP! I plan to make this tomorrow, but I don’t understand the ingredients that call for “2 teaspoons cumin seeds and ground coriander”. Does that mean 2 teaspoons of each ingredient (2 tsp cumin seeds & 2 tsp ground coriander), or does it mean 1 teaspoon of cumin seeds plus 1 teaspoon of ground coriander??
Hi! I’m sorry for that confusion and have reworded the recipe so hopefully it is clearer. It is 2 teaspoons of cumin and 2 teaspoons of coriander.
I have been making your recipe for a few years now and it has ALWAYS been a hit with family and friends! Thank you so much !
I love hearing that! Thanks, Sophia!
I just made this for myself and my 2 year old for dinner tonight. She asked to sample some from the stove and kept asking for more. I also enjoyed the warm flavors and will be making this again!
Question for you: Why do you recommend adding the curry powder/garam masala/etc when we add water to the dish. Shouldn’t those be cooked in the oil first so they bloom for better flavor?
Our recipe testers found that sometimes the spices would burn when added in step 3. To ensure that everyone gets good results from this recipe, we chose to add the spices with the water. But you can absolutely go ahead and toast them if you’d like!
I made this for my family last night and it turned out wonderfully. Thank you for the recipe!
I have just come back from India and was missing dal makhani. And this turned out really great!!! The awesomeness is close to what I had in India!! I did some modifications though – changed the order of the spices, added only one teaspoon of coriander seeds, and omitted garam masala. My Indian husband was impressed!
Thank you!
I had a bag of black lentils in my cupboard and a nagging curry craving, so I gave this recipe a go. I had all necessary ingredients on hand except fresh tomatoes, so I swapped a 14.5oz can of unsalted diced tomatoes. I also omitted the chickpeas based on preference. I like my curries with kick, so I minced a pair of Thai chiles and tossed them in the pot. So simple and delicious.
This has become a regular dinner special and mid week lunch in work.
Gets 5 stars from guests every time 🤩