Description
A warm, hearty, and flavorful vegan black lentil curry that comforts the soul and brings families together.
Ingredients
Scale
- 1 cup whole urad dal
- 1/4 cup dried kidney beans
- 1 teaspoon baking soda
- 1 1/2 tablespoons grapeseed oil
- 1 cinnamon stick
- 4 green cardamom pods
- 3 whole cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 medium-large red onion, finely diced
- 1-inch piece fresh ginger, minced
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1/8 teaspoon nutmeg
- 1 teaspoon coriander
- 1/2 teaspoon Indian red chile powder
- 2 teaspoons kosher salt
- Freshly cracked black pepper (to taste)
- 2 medium tomatoes, diced
- 3 1/2 to 4 cups water + bean cooking liquid
- 1/2 cup cashew cream or full-fat coconut milk
- 1 cup cilantro leaves, chopped
- 1 tablespoon lemon juice
- 1/2 to 1 teaspoon organic cane sugar
- 3 tablespoons vegan butter
- 1 tablespoon kasoori methi
- 1 teaspoon garam masala
Instructions
- Soak the urad dal and kidney beans overnight in plenty of water.
- In a large pot, drain and rinse the soaked beans and lentils, then add fresh water. Bring to a boil, then reduce to a simmer. Add baking soda and cook for about 30-40 minutes or until tender.
- Heat grapeseed oil in a large skillet over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for about 2 minutes until fragrant.
- Stir in cumin seeds and sauté until golden, about 1 minute. Add the diced red onion and sauté until golden brown (about 6-8 minutes).
- Stir in minced ginger and garlic—cook until fragrant (about 2 minutes). Add tomato paste, diced tomatoes, nutmeg, coriander, Indian red chile powder, kosher salt, and black pepper. Let it simmer for 5 minutes.
- Add the cooked lentils and kidney beans to the skillet and mix well. Add enough cooking liquid to achieve desired consistency. Bring to a gentle boil, reduce to low, and cover. Simmer for at least 60 minutes, stirring occasionally.
- Gently stir in cashew cream or coconut milk and let simmer for an additional 10-15 minutes.
- For optional smokiness, use the dhungar method with a piece of charcoal for 10-15 minutes.
- In a small pan, heat vegan butter and fry ginger and spices for about 30 seconds, then pour over the curry before serving.
Notes
This curry stores beautifully and can be made a day in advance for deeper flavors. Adjust spice levels to taste and feel free to add vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan curry, lentil curry, Indian cuisine, comfort food, healthy, hearty, plant-based
