Black Lentil Curry
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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 ā 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!
Luscious lentil curries are on the menu! Make this coconut lentil curry next.
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 and wholesome 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:Ā 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:Ā To sautĆ©. You can use a neural-flavored oil instead if you prefer.
- Onion:Ā Adds a sweet undertone.
- Ginger and garlic:Ā 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:Ā 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.
How to make black lentil curry
Once you simmer and soften the lentils and chickpeas, add them to an easy-to-make curry base, then bring it all together! Follow these simple steps:
- Legume prep: Soak the lentils and chickpeas for 2-12 hours, then freshen the water before turning up the heat until the chickpeas are soft.
- Make the curry: SautƩ the onion, then add everything else in stages. First, the ginger and garlic, then the spices, the tomatoes, and then the lentils and chickpeas. Stir, then let it simmer together for 20 minutes.
- Finish it off: Use a spoon to mash the lentils together before finally stirring in the coconut milk. Simple!
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:
- Golden Turmeric Rice
- Basmati Rice
- Coconut Rice
- Ginger Rice
- Cauliflower Rice for a low carb version.
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 ā 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)
- Ā¼ 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 cumin seeds and ground coriander
- 3 medium tomatoes (finely chopped)
- 1 teaspoon EACH: garam masala and curry powder
- Ā½ 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, Ā¼ 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 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, Ā½ 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.
For more inspiration, check out all of our curry recipes and our lentil recipes!
This is the yummiest ever dal makhani – and Iām not a vegan or vegetarian! The coconut milk makes all the difference. Thank you for this amazing recipe!!
DeliciousĀ
This recipe was introduction to lentil curries and I am completely addicted. The first time I made it, I used brown lentils, but I did not have coriander or cherry tomatoes, but it was still tasty. The second time, though, I had everything I needed, but I used matpe beans. They took a bit longer to cook. The finished dish checked off all the boxes – warm, delicious, meat-free, filling, and easy! I also noticed that the brand of coconut milk makes a huge difference, too. The first brand I used was kind of water, but it was tasty. The second brand of coconut milk was so thick and creamy, I thought I’d opened up coconut cream by accident. Nope, it was thick and creamy coconut milk that was the tiniest bit sweet, and it made the texture of my curry thick and creamy. I am so happy I doubled the recipe because the Husband likes it too.
Love this recipe…I’ve made it 3 times and it turns out perfectly …I always get great compliments..will be making it again soon!!
Hello,
If using all black lentils, would I use 1 1/4 Ā cups and follow the rest of the recipe?
That should work!
Perfect prepared exactly or improvised with this as great guidance. Ā beautiful food. Ā Thank you.
Absolutely delicious āeven though made without the chickpeas. I didnāt have curry either so used extra tumeric and cumin and added fennel caraway seeds. Ā Will make this often.Ā
I love this dish! The cumin seeds make this so flavorful and delicious. I used regular chickpeas; Iāve done it with dried and canned and both curries turned out great!
Wonderful dish. Our teenage boys approved of it.
Thank you!
You’re very welcome!
Delicious recipe! I have to admit I modified it a fair bit partly based on what I had or didnāt have in the pantry and partly because I generally always use recipes as a starting point! I didnāt have the chickpeas so I just used more of the black lentils. I also left out the curry and chili powder and instead included a chopped jalapeƱo when I sautĆ©ed the garlic and ginger. I also included some butternut squash because I had it and added kale with the coconut milk and cooked a few minutes longer. The end result was very tasty and quite flavorful and satisfying over brown basmati rice. Thank you!
It sounds like we cook the same way. š
This recipe is amazing I used brown lentils as a sub cause thatās what I have and even my daughter enjoyed a meatless vegan meal . I made the roti too
I’m so happy to hear that, Yolanda! Yay!
Absolutely delicious recipe! We did think it need some acid at the end, so we added juice from half a lemon. The flavors popped! Served with fresh cilantro on top over lemongrass rice. Just perfect!
That lemongrass rice sounds fantastic!
I loved it! Will definitely be a staple in our house now. Thank you for sharing!
You are very welcome!!
Amazing!!! Great recipeĀ
Thank you!
I bought a ton of black lentils off the clearance shelf at my super market and needed a recipe since I am new to cooking with dry beans. I made this tonight and it was amazing! The flavors were subtle, but delicious. My husband even liked it and curry dishes are not his thing.
It wasn’t too hard to make (although it did require some planning because I had to soak the beans and buy some ingredients I didn’t have on hand).
After dinner, I froze the left overs, too. This seems like it will freeze well which is nice.
I will definitely be making this again. It is so nice to find a tasty vegan dish!
I’m so happy to hear you love the recipe!
It turns out I mistaked the Urad beans for beluga lentils, and I followed this recipe with beluga lentils instead of urad beans š I skipped the chickpeas because I forgot to soak them, but otherwise the recipe works great with black beluga lentils as well, I just creamed it up a bit with stand blender in the end.
Overall the taste is to die for so everything turned out well, but I’ll look out for actual urad beans and repeat the recipe!
I’m so happy you liked it! Beluga lentils are so good too. š
Aren’t they the same thing?!?
They are similar but not quite the same thing. š