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Black Lentil and Chickpea Curry

Make a mouthwatering vegetarian bean dish — a silky curry! It's unbelievably good. Think of it as a vegetarian take on the classic Indian dal makhani. Using coconut milk in place of heavy cream gives it a velvety texture, and the layered spices turn it into something special.

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Curry of black lentils and chickpeas
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 5 g
Fats 32 % 9 g
Carbohydrates 50 % 14 g
159 kcal
GI: 100 / 0 / 0
  • This recipe uses two legumes — black chickpeas and black lentils. Both are favorites in the healthy-eating world and turn up often in vegetarian cooking. Start by soaking the lentils and chickpeas: put them in a saucepan and cover with water by a couple of inches. Soak for at least 2 hours but no more than 12; around 5 hours is ideal. Then cook the soaked legumes: drain off the soaking water, add fresh water, bring to a boil over high heat, then lower the heat and simmer until the chickpeas are tender. This usually takes 45–60 minutes, depending on how long they soaked — the longer the soak, the shorter the cook. Next, build the silky curry base: add the coconut oil to a heavy-bottomed pot; once it's warm, add the finely chopped onion and sauté over medium heat until soft; stir in the finely chopped ginger and garlic and cook, stirring constantly, for another 2–4 minutes; add the cumin and coriander, stir, and wait for them to bloom and release their aroma (about 1–2 minutes); then add the finely chopped tomatoes and cook for another 5–7 minutes. With the base ready, finish the dish: pour in 1 cup of water and season with salt; add the spices — garam masala, turmeric, and curry powder; stir in the cooked black lentils and black chickpeas; mix well, raise the heat, bring to a boil, then lower it again; simmer the curry, covered, for 20 minutes, stirring now and then; mash some of the lentils, stir in the coconut milk (use more or less depending on how thick you want it), adjust the salt if needed, bring to a boil, and remove from the heat. Serve the lentil and chickpea curry hot, ideally over steamed rice with a sprinkle of fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Лук - 41  kcal/100g
  • Помидоры - 23  kcal/100g
  • Чеснок - 143  kcal/100g
  • Имбирь - 80  kcal/100g
  • Имбирь сухой - 347  kcal/100g
  • Имбирь маринованный - 51  kcal/100g
  • Куркума - 325  kcal/100g
  • Тмин - 333  kcal/100g
  • Карри - 352  kcal/100g
  • Кокосовое молоко - 230  kcal/100g
  • Нут - 364  kcal/100g
  • Вода - 0  kcal/100g
  • Морская соль - 0  kcal/100g
  • Молотый кориандр - 25  kcal/100g
  • Кокосовое масло - 925  kcal/100g
  • Гарам масала - 379  kcal/100g
  • Черная чечевица - 324  kcal/100g

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