Cumin-Spiced Chickpea and Potato Dal

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting lentil stew with tender potatoes and aromatic cumin, simmered to perfection in a creamy tomato base. This indian-inspired vegetarian ready in about 55 minutes pairs chickpeas, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (12 ratings) Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 2 medium potatoes into 1/2-inch cubes and mince 1 medium onion. Heat 1 tsp cumin seeds in a pot over medium heat until fragrant (30 seconds).
  2. Step 2: Add 1 medium onion and cook until translucent (5 minutes). Stir in 1/2 tsp turmeric and 1/2 cup tomato puree, cooking for 2 minutes until oil separates.
  3. Step 3: Add 1 can chickpeas (rinsed), 2 cups vegetable broth, and 1/2-inch potato cubes. Simmer covered for 20 minutes until potatoes are tender.
  4. Step 4: Stir in 1/4 cup coconut milk and 1/2 tsp garam masala. Cook uncovered for 5 minutes until sauce thickens slightly.

Frequently asked questions

How long does Cumin-Spiced Chickpea and Potato Dal take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Spiced Chickpea and Potato Dal?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.

Can I substitute ingredients in Cumin-Spiced Chickpea and Potato Dal?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Chickpea and Potato Dal for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin-Spiced Chickpea and Potato Dal?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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