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Vegan Black Lentil Curry

A creamy, spiced stew made with whole urad dal and kidney beans, finished with coconut cream and cilantro, perfect for a comforting vegan meal.
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Prep Time 6 hours
Cook Time 1 hour 15 minutes
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry whole urad dal soaked overnight or at least 6 hours
  • 4 cups water for cooking dal
  • 15 oz can kidney beans 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 for milder heat
  • 1 small onion finely chopped (~1 cup)
  • 1 cup tomato puree or strained tomatoes watch for splatter when adding hot oil
  • 1.5 cups water total includes reserved dal cooking water
  • 1-1.5 tsp salt to taste
  • 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
  • 1/4-1/3 cup coconut cream or coconut milk use full-fat for best creaminess
  • Minced cilantro for garnish
  • Basmati rice to serve

Method
 

Preparation
  1. Soak whole urad dal overnight (or at least 6 hours).
  2. Drain the soaked urad dal and add it to a pot with 4 cups fresh water. Bring to a boil, reduce to a simmer, cover, and cook for 30-40 minutes until very tender.
Cooking
  1. Heat a large pot over medium heat and add the coconut oil or vegan butter. Once shimmering, add cumin seeds and bay leaf, frying briefly until rounded and aromatic.
  2. Add minced garlic, ginger, and chiles. Stir for 30-60 seconds until fragrant, being careful not to burn the garlic.
  3. Add chopped onion and cook until golden and soft (about 4-6 minutes).
  4. Pour in the tomato puree, add the reserved dal cooking water plus enough fresh water to total 1.5 cups, then stir in salt, garam masala, ground coriander, cayenne (if using), and turmeric. Crush kasoori methi between your fingers and add it.
  5. Simmer the sauce for 3-5 minutes to meld flavors.
  6. Stir in cooked urad dal and drained kidney beans, then cover and simmer on low for 30 minutes while stirring occasionally.
  7. Taste and add more salt if necessary. Stir in coconut cream and simmer for an additional 5 minutes. Adjust thickness by simmering uncovered if too thin, or adding more water if too thick.
Serving
  1. Serve with a swirl of coconut milk and minced cilantro over basmati rice.

Notes

For storage, refrigerate cooled curry in an airtight container for up to 4-5 days or freeze for up to 3 months. Reheat on the stove and always ensure temperatures reach 165°F (74°C).