Loaded Dal Baked Potato

Directions

1. Preheat oven to 400° (200⁰C).
2. Prick potatoes all over with a fork or sharp knife and wrap each tightly in foil. Bake until soft, about 1 hour.
3. In a large pot, heat oil over medium to high heat. Add cumin seeds and toast lightly for 1 minute.
4. Add onion, jalapeno, garlic, and ginger and cook for 3 minutes, until onions just begin to turn translucent.
5. Add turmeric, paprika, cardamom, and tomato to the pan and stir to fully incorporate. Allow to cook for 3 minutes until the tomato begins to break down.
6. Add lentils and stock and bring to a boil. Reduce to a simmer and cook for 20 minutes.
7. Once lentils have broken down and tenderized, stir in coconut milk and lemon juice. Reserve.
8. Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from the center of each potato into a medium bowl. Add the yogurt, cumin, and chives.
9. Spoon filling back into each potato, top with ½ cup (125 mL) of prepared dal. Sprinkle with cheese and return to the oven until melted, about 5 minutes, or place under a salamander broiler to melt. Garnish with cilantro and serve.