Photo: Lars Blankers
Baked potatoes with spicy dhal
14 ingredients
10 min
Serves 2
openrecipes
Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney
Estimated Nutrition (whole recipe, rough)
511
Calories
24g
Protein
4g
Fat
102g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sunflower Oil | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes