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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Season and garnish: Season the dhal with salt to taste, stir in the chopped coriander for freshness, and remove from heat.
- 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
