Black Lentil Curry Recipe
User Reviews
5
Black Lentil Curry Recipe
Description
The recipe begins by soaking black lentils and black chickpeas to shorten cooking time and improve digestibility. After boiling to tenderness, the legumes are combined with a sauté of onions, ginger, garlic, cumin seeds, ground coriander, and chopped tomatoes, sautéed until fragrant and the oil begins to glisten.
Spices including garam masala, curry powder, turmeric, chili powder, and salt season the curry before adding coconut milk and cooked lentils. The mixture is brought to a boil and then simmered, allowing the flavors to meld and the sauce to thicken. Coconut oil used for cooking adds a mild sweetness and depth.
This curry delivers a comforting and filling dish suitable as a main or side, featuring earthy legumes paired with warm spices and creamy coconut milk. Substitutions such as canned chickpeas can be made if black chickpeas are unavailable, considering the slight texture and cooking time differences.
Ingredients
- 1 cup urad dal black lentils, dried whole
- ¼ cup black chickpeas see notes, dried
- 1 tablespoon coconut oil
- 1 large onion finely minced
- 2 inch ginger finely minced, piece
- 4 cloves garlic finely minced
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 3 medium tomato finely chopped
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- ½ teaspoon Turmeric
- ½ teaspoon chili powder
- 1 teaspoon salt sea salt
- 15 ounce coconut milk can
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.
- 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.
- 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.
- 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.
Notes
- Black chickpeas (Kala Channa) can be substituted with regular chickpeas if unavailable.
- Using canned chickpeas removes the need for soaking and cooking, but adjust cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4generous
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 366kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 689mg | 29% |
| Potassium | 453mg | 10% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 19mg | 21% |
| Calcium | 87mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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