Baked potatoes with spicy dhal

Baked potatoes with spicy dhal

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(10 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 2
Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal556
  • fat8g
  • saturates1g
  • carbs96g
  • sugars10g
  • fibre12g
  • protein23g
  • salt1.1g
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Ingredients

  • 2 baking potato (Vivaldi have a lovely, creamy texture)
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp cumin seed
  • ½ tsp black mustard seeds
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, sliced
  • 1 red chilli, deseeded and sliced
  • 85g red lentil
  • 1 tomato, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400ml vegetable stock
  • 210g can chickpea, 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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Comments, questions and tips

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k1naylorv
24th Feb, 2017
5.05
I made the dhal to eat with rice. It was quick, easy and tasty.
Cat95
12th Jan, 2017
5.05
Really tasty dhal, and easy to make.
monkey_dog_brown
1st Dec, 2016
I'm an accomplished cook & followed the recipe exactly as I happened to have all the ingredients. It was very bland and quite frankly, a bit odd. My partner, who will eat anything, said it was horrid and begged me not to make it again!
sarah1471
18th Jan, 2016
5.05
Made this today without the potatoes as I just wanted a side dish for the curry I had made, it was indeed very tasty, just the right amount of spice, I didn't have any chickpeas though so I just added a bit more lentils, worked out just fine, will definitely be making again.
sewarren
28th Jun, 2015
0.05
Made this today and very disappointed with it. Tool longer to cook than time stated plus very bland. Probably something I had dome but did follow recipe to the letter.
ladyl1
6th Mar, 2014
5.05
Really nice Dahl, can't believe I've never made it before, didn't have the potato just wanted a Dahl recipe and this was yummy!
fayfumbs's picture
fayfumbs
27th Oct, 2013
Used this recipe for dhal as a side dish for a curry and it was really good.
Nancy54321
12th Jul, 2013
I thought I would give this ago, it was a pleasant surprise, made a change from jacket potato with beans. Added quite abit of chilli (dried flakes) . So it had quite a kick, really easy to freeze leftovers for another time when you heed a quick meal.
nikkinoodle40
11th Jul, 2013
Split decision on this one, husband gave it 3 stars and I would award it 5, hence 4 star rating. Perfect in my book, I love bean chilli's with jacket potato as a vegetarian. This was delicious and was really lifted with the combination of pulses rather than just lentils which are common in dhals. Spice level was spot on for my taste buds. Yum, yum!
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