- 2 baking potatoes (Vivaldi have a lovely, creamy texture)
- 1 tbsp 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
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
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.