Ingredients
2 baking potatoes (Vivaldi have a lovely, creamy texture)
1 tbsp sunflower oil
½ tsp cumin seeds
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
Method
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.
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