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Baked potatoes with spicy dhal

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

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 556
  • Carbohydrates 96
  • Saturated Fat 1
  • Sugar 10
  • Protein 23
  • Fat 8
  • Fibre 12
  • Salt 1.1

Nutrition per serving

  • Calories 556
  • Carbohydrates 96
  • Saturated Fat 1
  • Sugar 10
  • Protein 23
  • Fat 8
  • Fibre 12
  • Salt 1.1

Ingredients

  • 2 baking potatoes (Vivaldi have a lovely, creamy texture)
  • 1 tbsp sunflower oil
  • ½ tsp cumin seed
  • 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

Method

  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.

  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.

  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.

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