Baked Potatoes with Spicy Lentil Dhal Recipe
Introduction
Baked potatoes with spicy dhal make for a comforting and flavorful meal that’s both hearty and wholesome. The creamy texture of soft potatoes pairs perfectly with a fragrant, mildly spiced lentil dhal. This dish is simple to prepare and offers a satisfying vegetarian option for lunch or dinner.
Ingredients
- 2 baking potatoes (Vivaldi recommended for 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
Instructions
- Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Place the potatoes directly on the oven rack and bake for 1 hour until the skins are crispy and the potatoes are tender.
- Step 2: While the potatoes bake, prepare the dhal. Heat the sunflower oil in a medium saucepan over medium heat. Add the cumin seeds, mustard seeds, and turmeric, frying them gently until they start to crackle and release their aroma.
- Step 3: Add the sliced onion, garlic, and red chilli to the pan. Stir in a splash of water to prevent the spices from burning. Cook for about 5 minutes until the onion softens.
- Step 4: Add the red lentils, chopped tomato, and vegetable stock. Cover the pan and let it simmer for 10 minutes.
- Step 5: Stir in the drained chickpeas, cover again, and cook for another 10 minutes until the lentils are tender and the dhal has thickened.
- Step 6: Season the dhal to taste, then stir in the chopped coriander. Spoon the spicy dhal over the baked potatoes and serve with chutney or lime pickle on the side.
Tips & Variations
- Use Vivaldi potatoes or other waxy varieties for a creamier texture inside the skin.
- Adjust the red chilli quantity to control the heat level to your liking.
- Add a squeeze of lemon juice to the dhal before serving for a fresh, tangy twist.
- For extra richness, swirl in a spoonful of yogurt or coconut cream into the dhal just before serving.
Storage
Store any leftover dhal in an airtight container in the refrigerator for up to 3 days. Potatoes are best enjoyed fresh but can be refrigerated for up to 1 day. To reheat, warm the dhal gently on the stove and microwave the potato until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different lentils for this dhal?
Red lentils work best as they cook quickly and break down to create a creamy texture, but you can substitute with yellow lentils or split peas. Just adjust cooking times accordingly.
Is this dish suitable for vegans?
Yes, this recipe is completely vegan when served with vegetable stock and without any dairy toppings. Using lime pickle or chutney keeps it flavorful and vegan-friendly.
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Baked Potatoes with Spicy Lentil Dhal Recipe
- Total Time: 1 hour 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This comforting recipe pairs crispy baked potatoes with a flavorful and spicy red lentil dhal, enriched with aromatic spices and chickpeas. The dhal is simmered gently on the stovetop to create a creamy, protein-rich topping that perfectly complements the tender jacket potatoes, making for a hearty and satisfying meal.
Ingredients
For the Baked Potatoes
- 2 baking potatoes (Vivaldi variety preferred for creamy texture)
- 1 tbsp sunflower oil
For the Spicy Dhal
- 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
Instructions
- Preheat and Bake Potatoes: Heat the oven to 200°C (180°C fan) or gas mark 6. Lightly oil the potatoes with sunflower oil, then place them on a baking tray and bake for 1 hour until they are tender inside and their skins are crisp.
- Prepare Spices: While the potatoes are baking, heat sunflower oil in a medium pan over medium heat. Add cumin seeds, black mustard seeds, and turmeric. Fry the spices until they start to crackle to release their flavors.
- Sauté Aromatics: Immediately after the spices crackle, add the thinly sliced onion, garlic, and deseeded sliced red chili along with a splash of water to prevent the spices from burning. Cook this mixture for about 5 minutes until the onion softens.
- Cook Lentils and Tomatoes: Add red lentils, chopped tomato, and vegetable stock to the pan. Cover the pan and let the mixture simmer for 10 minutes.
- Add Chickpeas and Finish Cooking: Stir in the drained chickpeas, cover again, and cook for an additional 10 minutes or until the lentils are tender and the dhal is thickened. Season with salt and pepper to taste.
- Serve: Stir in chopped coriander into the dhal. Split the baked potatoes and spoon the hot spicy dhal over them. Serve with chutney or lime pickle on the side for an extra tangy kick.
Notes
- For creamier potatoes, choose Vivaldi or other waxy potato varieties.
- If you prefer less heat, reduce the amount of red chili or remove it completely.
- The dhal can be cooked ahead and reheated, making it a great option for meal prepping.
- Adding a squeeze of lime over the dhal before serving enhances freshness.
- For extra protein, add some cooked spinach or kale when adding chickpeas.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Indian-inspired
Keywords: baked potatoes, spicy dhal, red lentils, vegetarian, Indian-inspired, chickpeas, comfort food
