This is my all time favourite recipe, we create some sort of dal stew almost every week. The image below is some of the pulses/beans/lentils I have in my pantry at any given time.In hindi pulses are called Dal. Each type of pulse for example “Red Lentil” has a hindi name, in this case it is “Laal Masoor”. Traditionally to make Dal Masala or Dal Tadka you require all the ingredients on hand to make masala like, tomatoes, onion, ginger, garlic, turmeric, cumin, coriander, garam masala..etc. With Good food For Good cooking sauces I don’t have to worry about having everything on hand. Tikka masala sauce has all the ingredients you need to make the “Masala or Tadka”
Wondering what Pulses are?
Pulses are the edible seeds of plants in Legume family. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fibre, and are low in fat. UN has declared 2016 as the year of Pulses not just for the nutritional benefits of these amazing seeds but because it is good for the planet too.
- Pulses consume 1/2 to 1/10th the water of other sources of protein
- Pulses work with soil to draw nitrogen from the air, so they require less fertilizer, causing less greenhouse gases
- Pulses enrich the soil where they’re grown by leaving behind nutrients for the next crop
It only gets better, Canada is one of the leading producers of pulses! If you want to know more visit Pulse Canada website.
- 1 jar (250 ml) of GOOD FOOD FOR GOOD Tikka Masala Sauce
- 1 cups red lentils (rinsed and soaked for 10 minutes)
- 6 cups Water
- 1/2 tsp Salt (adjust based on your taste)
- 1 tsp lemon juice
- 1/4 cup chopped cilantro
- Add lentil, water and salt and cook for approximately 15 minutes till lentils are almost done.
- Add Tikka Masala Sauce to a pot and cook for 5-10 minutes on medium to low heat. Stir occasionally to ensure its not sticking to the bottom.
- Garnish with cilantro and lemon.
- Serve with warm rice, bread or quinoa.
Chef’s Tip: You can also add Spinach, Kale, Fenugreek leaves or your favourite root vegetable to this dish.
Recipe and photo by Richa Gupta