Name: Baked potatoes with spicy dhal
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Cuisine: Indian
Ingredients: 2 baking potatoes (Vivaldi have a lovely, creamy texture); 1 tbsp sunflower oil; ½ tsp cumin seeds; ½ tsp black mustard seeds; ½ tsp turmeric; 1 onion thinly sliced; 3 garlic cloves sliced; 1 red chilli deseeded and sliced; 85g red lentils; 1 tomato chopped; 400ml vegetable stock; 210g can chickpeas drained; good handful chopped coriander; chutney or lime pickle, to serve

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Baked potatoes with spicy dhal

Baked potatoes with spicy dhal

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.5 out of 5.39 ratingsRate

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Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 baking potatoes

(Vivaldi have a lovely, creamy texture)
1 tbsp sunflower oil
½ tsp cumin seeds
½ tsp black mustard seeds
½ tsp turmeric
1 onion

thinly sliced
3 garlic cloves

sliced
1 red chilli

deseeded and sliced
85g red lentils
1 tomato

chopped
400ml vegetable stock
210g can chickpeas

drained
good handful chopped coriander
chutney

or lime pickle, to serve

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Nutrition: per serving

kcal556
fat8g
saturates1g
carbs96g
sugars10g
fibre12g
protein23g
salt1.1g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
step 2

While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
step 3

Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

Recipe from Good Food magazine, June 2013

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A star rating of 4.5 out of 5.39 ratings

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