BAKED POTATOES WITH SPICY DHAL

Baked potatoes with spicy dhal image

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

Provided by Sara Buenfeld

Time 1h10m

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 556 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium