I’ve been making this Vegan Black Lentil Curry for years when I want something comforting, protein-packed, and a little indulgent without dairy. It’s a creamy, spiced stew built around whole urad dal and kidney beans, finished with coconut cream and bright cilantro — perfect for a chilly weeknight, batch-cooking for the week, or serving to guests who don’t eat animal products.

Why you’ll love this dish

This curry hits a lot of home-run reasons to cook it: it’s hearty, budget-friendly, high in plant protein, and flexible enough to suit mild or spicy preferences. The combination of whole urad dal (which softens to a luscious, almost buttery texture) and kidney beans gives the dish body and bite, while coconut cream adds richness that mimics traditional dairy finishes like cream or butter.

“Rich, cozy, and full of comfort — this curry feels like a hug in a bowl.” — a dinner guest who swore it wasn’t vegan

When to make it: weeknight dinners, meal-prep for lunches, cozy weekend cooking, or as a vegan centerpiece for a dinner with friends. It also scales well, so it’s great for potlucks.

Step-by-step overview

Soak whole urad dal overnight (or at least 6 hours).
Simmer the dal until very tender, then reserve the cooking liquid.
Temper spices in coconut oil/vegan butter, sweat aromatics (garlic, ginger, chile, onion).
Add tomato puree and spices, then the reserved dal water to build the curry base.
Stir in cooked dal and drained kidney beans, simmer to marry flavors.
Finish with coconut cream and garnish with cilantro.
This gives you a clear timeline: soaking → simmering dal → making spiced base → combining and finishing.

What you’ll need

1 cup dry whole urad dal* (debris removed and soaked in plenty of water overnight or at least 6 hours)
4 cups water (for cooking dal)
15 oz can kidney beans (about 1 1/2 cups), drained and rinsed
3 tbsp coconut oil or vegan butter (use vegan butter for a richer finish)
1 tsp cumin seed
1 small bay leaf
4–6 cloves garlic, minced
1 tsp minced ginger
1–2 chiles, minced (remove seeds if you prefer milder heat)
1 small onion, finely chopped (~1 cup)
1 cup tomato puree or strained tomatoes (watch for splatter when adding hot oil)
1 1/2 cups water total (include any reserved dal cooking water)
1–1 1/2 tsp salt, to taste (start with 1 tsp, adjust later)
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp cayenne (optional; adjust to taste)
1/4 tsp turmeric
1 tbsp kasoori methi, crushed (optional; adds that classic dried-fenugreek aroma)
1/4–1/3 cup coconut cream or coconut milk* (use full-fat for best creaminess)
Minced cilantro for garnish
Basmati rice, to serve

Substitutions/notes: If you can’t find whole urad dal, split urad (urad dal) will cook faster but yields a different texture. Use vegetable oil if you don’t have coconut oil; add a splash more coconut milk at the end for the coconut flavor. Kasoori methi is optional but recommended for an authentic, savory finish.

Cooking method

Drain the soaked urad dal. Add it to a pot with 4 cups fresh water and bring to a boil. Reduce to a simmer, cover, and cook 30–40 minutes until the dal is very tender and nearly falling apart. Turn off the heat, strain the dal, and reserve any leftover cooking water.
Heat a large pot over medium heat and add the coconut oil or vegan butter. Once shimmering, add cumin seeds and the bay leaf. Fry briefly until the cumin cracks and darkens slightly — this releases their aroma.
Add minced garlic, ginger, and chiles. Stir for 30–60 seconds until fragrant (don’t let the garlic burn).
Add the chopped onion and cook, stirring occasionally, until golden and soft (about 4–6 minutes).
Pour in the tomato puree (stand back — it can splatter). Add the reserved dal cooking water plus fresh water so the total equals 1 1/2 cups. Stir in 1 tsp salt, garam masala, ground coriander, cayenne (if using), and turmeric. Crush kasoori methi between your hands and add it. Simmer the sauce 3–5 minutes to meld flavors.
Add the cooked urad dal and the drained kidney beans. Cover and simmer on low for 30 minutes, stirring occasionally to prevent sticking. Taste and add more salt if the dish tastes flat.
Stir in coconut cream and simmer 5 more minutes. Adjust thickness by simmering uncovered if too thin, or adding a bit more water if too thick.
Serve with a swirl of coconut milk and a sprinkle of minced cilantro over basmati rice.

Gather these items

(Quick glance ingredient list — handy for shopping and prep)

Whole urad dal (soaked)
Kidney beans (canned)
Coconut oil or vegan butter
Cumin seed, bay leaf, garlic, ginger, chiles, onion
Tomato puree
Spices: salt, garam masala, coriander, cayenne, turmeric, kasoori methi (optional)
Coconut cream/milk, cilantro, basmati rice

What to serve it with

Basmati rice is classic — fluff with a fork and spoon the curry over it.
Warm naan or roti (vegan varieties) soaks up the sauce.
Bright sides: cucumber raita (use dairy-free yogurt), a simple kachumber salad (tomato, cucumber, onion, lemon), or roasted cauliflower for texture contrast.
For a festive spread: serve alongside spiced potatoes (aloo), sautéed greens, and pickled onions.

How to store & freeze

Refrigeration: Cool to room temperature, transfer to an airtight container, and refrigerate up to 4–5 days. Reheat thoroughly on the stove over medium-low until piping hot; add a splash of water if it’s thickened.
Freezing: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge, then reheat on the stove.
Food safety: Never leave the curry at room temperature for more than 2 hours (1 hour if it’s hot out). Reheat to at least 165°F (74°C) before serving.

Pro chef tips

Don’t skimp on soaking the whole urad dal — it shortens cooking time and yields a smooth texture.
Reserve the dal cooking water: it’s starchy and adds body. Use it to adjust consistency and flavor.
Toast whole spices briefly in oil until they sizzle — that bloom releases essential oils and deepens aroma.
If the curry tastes flat, add acid: a squeeze of lemon or a teaspoon of vinegar brightens flavors.
For an ultra-silky finish, mash a few lentils against the pot’s side while simmering.

Flavor swaps

Swap kidney beans for black beans or chickpeas for texture variation.
For a smokier note, add a small pinch of smoked paprika or finish with a dash of liquid smoke.
Make it coconut-free: finish with cashew cream (soak cashews and blend) or omit the cream and stir in a tablespoon of nut butter.
Turn it into a dal makhani-style dish by using more cream, fewer tomatoes, and longer simmering until very thick (see conclusion links for inspiration).

Common questions

Q: Can I use canned whole urad instead of dried?
A: Canned urad are rare; more commonly you’ll find canned whole black lentils or cooked urad-like beans. They can work but will be softer and may need less simmering. If using canned, skip the initial dal cooking and add them at the bean stage, simmering 15–20 minutes to let flavors meld.

Q: How long does soaking take and is it mandatory?
A: Soak whole urad dal overnight or at least 6 hours. Soaking softens the husk and reduces cooking time. You can pressure-cook unsoaked dal, but texture and cooking time will differ.

Q: Can I make this in a pressure cooker or Instant Pot?
A: Yes. Use the soaked dal with 4 cups water and cook on high pressure for about 10–12 minutes with a natural release. Then proceed with the stovetop steps for the masala. Add the canned kidney beans in the final simmer, not pressure-cooked.

Q: Is kasoori methi essential?
A: It’s optional but recommended. Dried fenugreek leaves add a subtle, savory bitterness typical of many North Indian dals. If unavailable, a squeeze of lemon and extra garam masala can partially compensate.

Q: How spicy is this recipe?
A: Medium by default. Adjust chiles and cayenne to your tolerance. Removing seeds reduces heat.

Conclusion

If you want to explore a creamier, slow-simmered cousin of this recipe, check out Vegan Dal Makhani – Rainbow Plant Life for a classic dal makhani approach. For another excellent take and extra technique ideas, see Vegan Dal Makhani • The Curious Chickpea.