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Black Lentils Recipe

This black lentils dish is a Tasty mix of aromas of flavours, structures that will Attract your senses.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350400
Ingredients Method Notes

Ingredients
  

  • 1 cup black lentils beluga lentils
  • 1/2 cup liver beans optional
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 number medium onion finely chopped
  • 4 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1 tablespoon tomato puree
  • 1 cup coconut milk
  • 1/4 cup dry coconut shredded
  • 1/2 cup fresh cream
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. Prepare the Lentils: Rinse the black lentils and liver beans (if using) under cold water. Soak them in water for at least 4 hours or overnight for faster cooking.
  2. Cook the Lentils: In a large pot, add the soaked lentils and liver beans. Cover with water and bring to a boil. Lower the heat and simmer for 30–40 minutes, or until the lentils are tender. Drain and set aside.
  3. Sauté the Aromatics: In a large pan, heat the butter and olive oil over medium heat. Add the cumin seeds and let them splutter. Then, add the chopped onion and sauté until golden brown. Add the garlic and ginger and cook for another 2–3 minutes until fragrant.
  4. Add the Tomato Puree and Spices: Stir in the tomato puree, turmeric powder, and garam masala. Cook the mixture for 3–4 minutes, allowing the spices to blend well and the tomato puree to thicken.
  5. Combine Lentils and Coconut Milk: Add the cooked lentils to the pan, followed by the coconut milk and dry coconut. Stir everything together, ensuring the lentils are well-coated in the spices and coconut milk. Let it simmer for another 10 minutes, allowing the flavors to meld together.
  6. Finish with Fresh Cream: Stir in the fresh cream to add a rich, velvety texture to the dish. Simmer for another 2–3 minutes until the sauce is creamy and well-combined.
  7. Serve: Garnish with fresh cilantro and serve hot with steamed rice, naan, or your favorite flatbread.
Tips:
  1. Soaking the Lentils: Soaking the lentils before cooking helps reduce cooking time and improve their digestibility.
  2. Spice Adjustments: Feel free to adjust the amount of garam masala and turmeric depending on your taste preference. Add a pinch of chili powder if you like more heat.
  3. Consistency: For a thicker consistency, reduce the coconut milk during cooking. For a thinner curry, add more water or broth.
  4. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Customization:
  1. Vegan Version: Use coconut oil instead of butter and substitute fresh cream with coconut cream or cashew cream for a fully plant-based option.
  2. Add More Vegetables: You can add chopped spinach, bell peppers, or carrots for extra nutrition and flavor.
  3. Lentil Variation: You can substitute black lentils with other lentil varieties like green or brown lentils, though they may have a slightly different texture.

Notes

Nutrition Facts (per serving):

  • Calories: 350-400 kcal
  • Protein: 15g
  • Carbohydrates: 45g
  • Fat: 15g
  • Fiber: 10g
  • Sugars: 6g
  • Sodium: 400mg (depending on added salt)
  • Calcium: 50mg
  • Iron: 3mg
  • Vitamin A: 150 IU

FAQs about Black Lentil Recipe

Q1: Is this recipe convertible to one that becomes vegetarian?
Absolutely! The recipe is a vegetarian recipe because it does not contain any meat. In case you want it veganized, just use plant-based alternatives to butter and cream such as coconut oil and coconut cream.
 
Q2: What should I do to reduce or increase the spiciness of this recipe?
You can modify the degree of spices by using either more and less chili powder or by modifying ginger and garlic quantities. When you want a milder taste, then cut the amount of garlic or use a sweeter tomato puree.
 
Q3: Is there storage of leftovers with this recipe of black lentils?
Yes, this leftover can be kept in the fridge in an airtight container, for up to 3-4 days. It gets even better after sitting, and now it has deeper flavors that it gets the following day.