Rajasthani Chana Dal with Toasted Cumin and Coriander

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

A fragrant, slow-cooked lentil stew from Rajasthan, featuring whole spices, fresh herbs, and a touch of heat for an authentic North Indian experience. This indian-inspired vegetarian ready in about 110 minutes pairs chickpeas, diced tomatoes, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 95 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak chickpeas overnight, then drain. In a pot, combine chickpeas, 4 cups water, and 1/2 tsp salt; bring to a boil, then simmer uncovered for 45 minutes until tender.
  2. Step 2: Heat coconut oil in a skillet over medium heat. Add onions and sauté for 8 minutes until golden brown. Add garlic, ginger, cumin, coriander, turmeric, and chili powder; cook for 2 minutes until aromatic and fragrant.
  3. Step 3: Stir tomatoes and 1/2 cup of the chickpea cooking liquid into the skillet, simmering for 5 minutes until sauce thickens. Add to the chickpea pot, stirring well. Cover and simmer for 15 minutes until flavors meld and sauce coats the back of a spoon.
  4. Step 4: Remove from heat, stir in chopped cilantro, and serve hot with rice or naan. Garnish with additional cilantro for freshness.

Frequently asked questions

How long does Rajasthani Chana Dal with Toasted Cumin and Coriander take to make?

Total time is about 110 minutes (15 min prep + 95 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 Rajasthani Chana Dal with Toasted Cumin and Coriander?

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 Rajasthani Chana Dal with Toasted Cumin and Coriander?

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 Rajasthani Chana Dal with Toasted Cumin and Coriander 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 Rajasthani Chana Dal with Toasted Cumin and Coriander?

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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