Serves 4 | Cooks In 30 Min
Tikka masala, though Indian, has a debatable origin story. This tangy delicious sauce is spicier than butter chicken and has notes of whole spices like cloves, cardamom, black pepper and cinnamon. We will use our delicious Organic Indian Tikka Masala Sauce that is dairy-free, sugar free, keto, paleo and whole30 approved to create a version of traditional Dhal using split-peas.
- 250g yellow split pea, soaked overnight or at-least a couple of hours
- 1 bottle of Good Food For Good's Tikka Masala Sauce
- 2 cups spinach coarsely chopped
- Salt to taste
- Add the soaked and rinsed split peas to a stock pot with roughly 2 cups of water. Soaking reduces the time it takes to cook drastically. Add 1 bottle of Good food For Good Tikka Masala Sauce. You will have to keep an eye on the split peas as the cooking time can vary drastically depending on the age of the split peas.
- Bring split peas to a boil and then reduce the heat to medium and allow it to cook for 15 minutes stirring occasionally. Cook till split peas are soft and tender.
- Add the coarsely chopped spinach & salt to taste.
- Add a splash of lemon or lime juice to enhance the flavor.
- Serve it with roasted sweet potato or cauliflower rice.
Our Tikka Masala Sauce is made with all organic ingredients and has only 20 calories/2g of net carbs per serving. It uses just a touch of dates for sweetness keeping total sugar quantity to be 2g per serving of ¼ cup of sauce.
If you are using instapot, pressure cook for only one minute, and only use 250 ml water.
- Whole30 Tikka Masala: Recipe above is perfect for Whole30 diet, use cauliflower rice and a side of roasted sweet potato to devour this ultimate Whole30 tikka masala split-pea dhal.
- Vegan Tikka Masala: Recipe above is vegan as well and can be served with a good vegan naan or a serving of basmati rice.