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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