- 4 large similar sized potatoes
- 4 tbsp. vegetable oil
- 800ml water/vegetable stock
- 20g white lentils
- 40g brown lentils
- 40g red lentils
- 1 tsp turmeric
- 3 tbsp. vegetable oil
- 1 tsp cumin seeds
- 1 large onions, thinly sliced
- 6 garlic cloves, crushed
- 3-4 green chilies, slit
- 2 tbsp. ginger, grated
- 45ml butter
- 15ml curry powder
- 2 curry leaves, fresh if available
- 125ml pomegranate rubies
- Juice of one lime
- 2 tbsp. chopped coriander leaves
- Salt to taste
- 90ml Greek yoghurt
Pre heat oven to 200°C. Wash and cut the potatoes in half. Now cut a small slice from each base to prevent them from moving around. Drizzle with oil and season. Place in the oven for 40 – 60 minutes or until soft when pierced with a knife.
Once cooked, remove the inside of the potatoes leaving a 1cm thick shell. The pulp form the inside can be discarded at this stage. Set to one side to be filled later.
While the potatoes are baking, wash all the lentils in warm water until the water runs clear and drain.
Place drained lentils in a heavy based sauce pan with 800ml water or vegetable stock and bring to the boil. Remove any scum that forms on the top, add turmeric and reduce to simmer. Cook until the lentils are almost cooked but retain their form and texture. Set to one side.
In a new pan, heat the oil until hot and add the cumin seeds until they begin to sizzle and pop. Add the onion and fry until translucent. Add curry powder, garlic, chilies and ginger. Fry until golden, lastly add curry leaves and butter and allow to cook for 5 minutes.
Now combined onion mixture, lentils, pomegranate rubies, lime juice, coriander leaves and salt to taste. Fill the potatoes shells with the combined mixture, garnish with yoghurt and serve.