Easy Chickpea Lentil Curry: Hearty and Homey!
There is something incredibly comforting about a bowl of chickpea lentil curry, especially when it’s this easy to make. The combination of green lentils and chickpeas gives the dish a wonderful richness. This easy recipe is perfect for any night of the week.
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This chickpea lentil curry is a family favorite for a hearty and flavorful meal. Using the Instant Pot makes it quick and easy to prepare, while the combination of green lentils and chickpeas with spices creates a rich, comforting dish.
I also like to add yogurt to the curry to give it a creamy texture that enhances the spices, making it both satisfying and simple. This recipe is also an excellent option for vegetarians and meat-eaters alike.
It’s perfect for a weeknight dinner when you need something quick and easy. I like to serve it with rice, naan bread, or roti, but you can also enjoy it on its own as a creamy curry soup.
Ingredients
Dried Chickpeas: This recipe calls for dried chickpeas. Soak them for 6-8 hours (or overnight) and rinse them well.
Dried Green Lentils: I love using green lentils for their firm texture and earthy flavor. They hold up well in cooking and add a hearty element to the curry.
Aromatics: Onion, garlic, and ginger create a robust base for the curry. Sautéing them enhances their flavors and infuses the dish with depth and complexity.
Spices: I am using curry powder, ground coriander, garam masala, and cayenne. Adjust the cayenne pepper as per your preference.
Plain Yogurt: I like to finish the dish with plain yogurt. This provides a creamy texture and tanginess that complements the spices without overwhelming the dish. It also helps to thicken the curry.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil in the Instant Pot. Saute the onions, garlic, and ginger until translucent. Add the tomatoes, curry powder, ground coriander, cayenne, and salt. Mix well and sauté for 5-7 minutes.
Step 2: Drain and rinse the soaked chickpeas and add them to the Instant Pot along with the green lentils. Add 6 cups of water and mix well.
Step 3: Secure the lid and pressure cook for 17 minutes.
Step 4: Open the lid and put the Instant Pot in saute mode. Add the yogurt and garam masala and simmer for 2-3 minutes. Cancel saute mode and garnish with cilantro.
Expert Tips
- Soak the dried chickpeas overnight. This helps them cook more evenly and reduces cooking time. If you’re short on time, use the quick soak method.
- Whisk the plain yogurt before adding it to the curry to ensure a smooth and creamy texture.
- Add the yogurt after pressure cooking to prevent it from curdling.
- Leftover chickpea lentil curry can be stored in an airtight container in the refrigerator for up to 4-5 days and in the freezer for up to 3 months.
Serving Suggestions
Serve this Chickpea lentil Curry over steamed basmati for a classic pairing, or enjoy it with warm naan or roti to scoop up the flavorful sauce. I love serving it as a curry soup with a side of crusty bread for dipping and a salad for a balanced meal.
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Equipment
Ingredients
- 1 cup dried chickpeas soaked overnight
- 1 cup dried green lentils red or green
- 2 tablespoons oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 14 oz can diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- ½-¾ teaspoon cayenne adjust as per taste
- 1 teaspoon salt adjust as per taste
- 6 cups water
- ½ cup plain yogurt for creaminess, optional
- ½ teaspoon garam masala
- 2 tablespoons cilantro chopped for garnish
Instructions
- Set the Instant Pot to Saute mode and heat oil. Once hot, add the chopped onions, garlic, and ginger. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Add the tomatoes, curry powder, ground coriander, cayenne, and salt. Mix well and sauté for 5-7 minutes.
- Drain and rinse the soaked chickpeas and add them to the Instant Pot along with the green lentils. Add 4 cups of water and mix well.
- Close the lid, set the valve to the sealing position, and select "Pressure Cook" or "Manual" on high pressure. Set the timer to 15 minutes. Allow a natural pressure release for about 10 minutes, then manually release any remaining pressure.
- Open the lid and put the Instant Pot in saute mode. Add the yogurt and garam masala and simmer for 2-3 minutes. Cancel saute mode and garnish with cilantro. Serve warm.
Notes
- Soak the dried chickpeas overnight. This helps them cook more evenly and reduces cooking time. If you’re short on time, use the quick soak method.
- Whisk the plain yogurt before adding it to the curry to ensure a smooth and creamy texture.
- Add the yogurt after pressure cooking to prevent it from curdling.
