Black Lentil Curry

This black lentil curry is rich, creamy, and packed with warming spices, making it the perfect comfort food dinner. Black lentils and black chickpeas give it a hearty texture and earthy flavor that pair beautifully with the creamy coconut-based sauce.

This black lentil curry is the kind of meal I turn to when I want something cozy, deeply flavorful, and satisfying. The combination of black lentils and black chickpeas gives the curry a wonderful texture and heartiness, with a slightly nuttier, earthier flavor than you get from more common lentil curries.

The sauce is rich and creamy thanks to coconut milk, while garlic, ginger, tomatoes, and plenty of warm spices create layers of flavor that taste like they’ve been simmering for hours. The black lentils hold their shape beautifully as they cook, giving the curry a substantial texture that makes every spoonful feel satisfying.

What I love most about this recipe is how it transforms simple ingredients into something that feels special. The earthy lentils, nutty black chickpeas, warming spices, and creamy coconut milk come together into a curry that’s comforting, flavorful, and perfect for serving over rice or scooping up with warm naan.

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 in 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, 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.

Can I use other lentils or chickpeas? Sure! While we love the flavors that come from using the black variety, they will still work with other varieties of lentils. The cooking times may vary, so refer to the label. If you use a lentil with a very firm texture, you can always blend it if you want 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 4 days, or freeze for up to 4 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.

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Black Lentil Curry Recipe

Prep: 1 hour hr

Cook: 30 minutes mins

Total: 1 hour hr 30 minutes mins

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This black lentil curry combines black lentils, black chickpeas, tomatoes, coconut milk, and fragrant spices into a rich, satisfying curry. It's a cozy, flavorful meal that's perfect served over rice or with warm naan for scooping.

4

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

Black chickpeas, also known as Kala Channa or Bengal Gram, are similar to regular chickpeas only smaller and brown in color. If you can’t find them, you can substitute regular chickpeas. If you sub canned chickpeas you will not need to cook them.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 366kcal (18%), Carbohydrates: 46g (15%), Protein: 16g (32%), Fat: 13g (20%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 689mg (30%), Potassium: 453mg (13%), Fiber: 15g (63%), Sugar: 5g (6%), Vitamin A: 872IU (17%), Vitamin C: 19mg (23%), Calcium: 87mg (9%), Iron: 6mg (33%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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