Baked potatoes with spicy dhal

You can never have too many side dish recipes, so give Baked potatoes with spicy dhal a try. This recipe makes 2 servings with 540 calories, 23g of protein, and 10g of fat each. For $2.23 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 11 person were impressed by this recipe. A mixture of baking potatoes, lime, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 96%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Dhal Curry With Meat (Gosht Dhal), Seasoned Dhal (Masala Dhal), and Spicy Mesquite Twice Baked Potatoes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 baking potatoes (Vivaldi have a lovely, creamy texture)

½ tsp black mustard seeds

210g can chickpeas, drained

½ tsp cumin seed

good handful chopped coriander

3 garlic cloves, sliced

chutney or lime pickle, to serve

1 onion, thinly sliced

1 red chilli, deseeded and sliced

85g red lentils

1 tbsp sunflower oil

1 tomato, chopped

½ tsp turmeric

400ml vegetable stock

Equipment:

oven

frying pan

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6.Put the potatoes in the oven and bakefor 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 thespices to release their flavours. As soonas they start to crackle, tip in the onion,garlic and chilli, with a splash of waterto stop the spices from burning. Cookfor 5 mins until the onion softens.Add the lentils, tomato and stock, thencover and cook for 10 mins. Tip in thechickpeas, cover and cook for 10 minsmore until the lentils are tender. Seasonto taste, stir in the coriander and spoononto the jacket potatoes. Serve withchutney or lime pickle.

 

Step by step:


1. Heat oven to 200C/180C fan/gas

2. Put the potatoes in the oven and bakefor 1 hr until tender and the skin is crispy.While they are baking, make the dhal.

3. Heat the oil in a medium pan and fry thespices to release their flavours. As soonas they start to crackle, tip in the onion,garlic and chilli, with a splash of waterto stop the spices from burning. Cookfor 5 mins until the onion softens.

4. Add the lentils, tomato and stock, thencover and cook for 10 mins. Tip in thechickpeas, cover and cook for 10 minsmore until the lentils are tender. Seasonto taste, stir in the coriander and spoononto the jacket potatoes.

5. Serve withchutney or lime pickle.


Nutrition Information:

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Since 2015, throwing away food is illegal in Seattle.

Food Joke

Our local Eden Corn Festival is this weekend. My favorite part is the crowning of the Corn Queen, otherwise know as Queened Corn. All the girls are absolutely beautiful - not a hominy one in the bunch. The winner is usually a fairly husky girl - the thin as a stalk types don`t seem to win. And it helps to wear really flashy earrings. They present her with a lovely peach cobbler for a prize. One year some folks thought the contest was fixed, but they couldn`t come up with a kernal of evidence!

Popular Recipes
Crazy Bark

Foodnetwork

Easy Roasted Apple Sundaes with Yogurt

Sarahs Cucina Bella

Roasted Brussels Sprouts, Sweet Potatoes and Bacon

Cinnamon Spice and Everything Nice

Salted caramel apple skillet cake

Soup Addict

Toffee Coffee

Kraft Recipes