Baked potatoes with spicy dhal

Baked potatoes with spicy dhal

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(19 ratings)

Prep: 10 mins Cook: 1 hr


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
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal556
  • fat8g
  • saturates1g
  • carbs96g
  • sugars10g
  • fibre12g
  • protein23g
  • salt1.1g
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  • 2 baking potatoes (Vivaldi have a lovely, creamy texture)
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

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



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

  • 1 onion, thinly sliced



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

  • 3 garlic cloves, sliced
  • 1 red chilli, deseeded and sliced
  • 85g red lentils
  • 1 tomato, chopped



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

  • 400ml vegetable stock
  • 210g can chickpeas, drained
  • good handful chopped coriander
  • chutney or lime pickle, to serve
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…


  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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3rd Feb, 2020
I make this regularly and follow the recipe to the letter (other than the coriander). Delicious!
Beatrix Harrison's picture
Beatrix Harrison
4th Aug, 2019
This is a real game changer for jacket potato lunches! I used some leftover passata from another recipe in place of the tomato and added a little less stock but still came out amazing! Would highly recommend to everyone
24th Feb, 2017
I made the dhal to eat with rice. It was quick, easy and tasty.
12th Jan, 2017
Really tasty dhal, and easy to make.
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!
18th Jan, 2016
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.
28th Jun, 2015
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.
6th Mar, 2014
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
27th Oct, 2013
Used this recipe for dhal as a side dish for a curry and it was really good.
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.


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