Baked Potatoes with Aromatic Dal

• potatoes for baking↗2

  (Vivaldi has a wonderful, creamy texture)

• sunflower oil↗1 ст. л. ст. л.
• cumin seeds↗½ ч. л. ч. л.
• black mustard seeds↗½ ч. л. ч. л.
• turmeric↗½ ч. л. ч. л.
• onion↗1

  thinly sliced

• garlic↗3

  chopped

• red chili↗1

  seedless, sliced

• red split lentils↗85g г
• tomato1

  diced

• vegetable broth↗400ml мл
• canned chickpeas210g г

  drain liquid

• handful of chopped cilantro
• chutney

  or lime dressing, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection) or gas mark 6. Place the potatoes in the oven and bake for 1 hour until they are soft and the skin is crisp.

2. 2

   While the potatoes bake, prepare the dal. Heat the oil in a medium skillet, toast the spices until fragrant. When they sizzle, add the onion, garlic and chili, splash a little water so the spices don’t burn. Cook for 5 minutes until the onion softens.

3. 3

   Add the lentils, tomato and broth, cover and simmer for 10 minutes. Then add the chickpeas, cover again and cook another 10 minutes until the lentils are tender. Season to taste, stir in cilantro and spoon the mixture onto the baked potatoes. Serve with chutney leaves or a lime dressing.