Baked potatoes with spicy dhal
Ingredients
- 2 baking potato (Vivaldi have a lovely, creamy texture)
- 1 tbsp sunflower oil
- ½ tsp cumin seed
- ½ tsp black mustard seeds
- ½ tsp turmeric
- 1 onion, thinly sliced
- 3 garlic clove, sliced
- 1 red chilli, deseeded and sliced
- 85g red lentil
- 1 tomato, chopped
- 400ml vegetable stock
- 210g can chickpea, drained
- good handful chopped coriander
- chutney or lime pickle, to serve
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