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
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.
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.
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.