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
Scale
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
