Baked Potatoes with Spicy Lentil Dhal Recipe

Introduction

Baked potatoes with spicy dhal is a comforting and flavorful dish that combines crispy-skinned potatoes with a warm, mildly spiced lentil stew. This hearty meal is perfect for a cozy dinner and offers a wonderful balance of textures and tastes.

Ingredients

• 2 baking potatoes (Vivaldi recommended for a 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

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the potatoes directly on the oven rack and bake for 1 hour until tender and the skin is crispy.
2. Step 2: While the potatoes bake, heat the sunflower oil in a medium pan over medium heat. Add the cumin seeds, mustard seeds, and turmeric. Fry until the seeds start to crackle, releasing their aroma.
3. Step 3: Add the sliced onion, garlic, and red chilli to the pan along with a splash of water to prevent the spices from burning. Cook for about 5 minutes until the onion softens.
4. Step 4: Stir in the red lentils, chopped tomato, and vegetable stock. Cover the pan and simmer for 10 minutes.
5. Step 5: Add the drained chickpeas, cover again, and cook for another 10 minutes or until the lentils are tender.
6. Step 6: Season the dhal to taste and stir in the chopped coriander. Spoon the spicy dhal onto the baked potatoes and serve with chutney or lime pickle on the side.

Tips & Variations

• For extra creaminess, stir in a dollop of yogurt or coconut milk just before serving.
• You can swap red lentils for yellow lentils or split peas for a slight variation in texture.
• If you prefer more heat, keep some chilli seeds or add a pinch of cayenne pepper.
• Serve with a side of fresh salad to lighten the meal.

Storage

Store any leftover dhal and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to the dhal if it’s too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dhal in advance?

Yes, the dhal tastes even better the next day as the flavors develop. Simply reheat before serving alongside freshly baked potatoes.

What type of potato works best for this recipe?

Vivaldi potatoes are ideal for their creamy texture, but other waxy baking potatoes like Yukon Gold can be used successfully as well.

Baked Potatoes with Spicy Lentil Dhal Recipe

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★★★★★

4.6 from 130 reviews

• Author: Jake
• Total Time: 1 hour 35 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This comforting recipe features crispy baked Vivaldi potatoes paired with a flavorful and spicy red lentil dhal. The dhal is infused with aromatic spices like cumin, mustard seeds, turmeric, and fresh chili, enriched with chickpeas and finished with fresh coriander. Served with chutney or lime pickle, it makes for a hearty vegetarian meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

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 powder
• 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

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Instructions

1. Preheat and bake potatoes: Heat your oven to 200C (180C fan) or gas mark 6. Place the baking potatoes directly on the oven rack or a baking tray and bake for 1 hour until tender inside and the skin is crisp and golden.
2. Prepare spices and sauté aromatics: While potatoes bake, heat the sunflower oil in a medium saucepan over medium heat. Add cumin seeds, black mustard seeds, and turmeric powder. Fry them briefly until they begin to crackle and release their aroma.
3. Cook onion, garlic, and chili: Add the sliced onion, garlic cloves, and red chili to the pan with a splash of water to prevent burning. Cook gently for about 5 minutes until the onion softens and becomes translucent.
4. Add lentils, tomato, and stock: Stir in the red lentils, chopped tomato, and pour in the vegetable stock. Cover the pan with a lid and simmer for 10 minutes, allowing the lentils to start cooking and absorb flavors.
5. Add chickpeas and finish cooking dhal: Tip in the drained chickpeas, cover again, and simmer for another 10 minutes until the lentils are tender and the dhal has thickened slightly.
6. Season and garnish: Season the dhal with salt to taste, stir in the chopped coriander for freshness, and remove from heat.
7. Serve: Carefully cut a cross in the baked potatoes and fluff up the insides with a fork. Spoon the spicy dhal generously onto the potatoes. Serve alongside chutney or lime pickle for an added tangy kick.

Notes

• Using Vivaldi potatoes is recommended for their creamy texture but any baking potato will work.
• If you prefer a milder dhal, reduce or omit the red chili.
• Add a splash of lemon juice for extra brightness if desired.
• The dhal can be made ahead and reheated; add a little water if it thickens too much when standing.
• This dish is naturally vegetarian and can be made vegan by ensuring chutney or pickle used is vegan-friendly.

• Prep Time: 10 minutes
• Cook Time: 1 hour 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian-inspired

Keywords: baked potatoes, spicy dhal, red lentils, chickpeas, vegetarian, Indian spices, simple dinner, comfort food