5.0 from 354 votes
Black Lentil Curry Recipe
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!
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 4 generous
Calories: 366 kcal
Course:
Dinner
Cuisine:
Indian
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.
- 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.
Cup of Yum
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 Information
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
Monounsaturated Fat
1g
Sodium
689mg
(29%)
Potassium
453mg
(13%)
Fiber
15g
(60%)
Sugar
5g
(10%)
Vitamin A
872IU
(17%)
Vitamin C
19mg
(21%)
Calcium
87mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4generous
Amount Per Serving
Calories 366
% 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.