Lentil Cakes Tikka Masala
You can make these spicy hot by adding chile flakes or cayenne to the cakes or the sauce or both.
You can make these spicy hot by adding chile flakes or cayenne to the cakes or the sauce or both.
- 1 large egg
- 1 pinch ground cinnamon
- 1/2 cup cream
- 3/4 teaspoon kosher salt
- 1/2 cup plain yogurt
- 1 cup tomato sauce
- 2 teaspoons garam masala
- 1 tablespoon fresh grated ginger
- 2 teaspoons fresh cilantro
- 1 tablespoon cilantro minced
- 1 cup dried lentil du puy rinsed and picked over for stones
- 1/2 small dice
- 1/4 cup flour i used millet flour
- 1/4 cup or so canola oil for frying
- 1/2 small dice
- 1 pinch groumd turmeric
- Carbohydrate 35.092032264609 g
- Cholesterol 73.5937500580797 mg
- Fat 8.05958966804395 g
- Fiber 6.51799263225454 g
- Protein 8.89104810909622 g
- Saturated Fat 4.25813326585743 g
- Serving Size 1 1 Serving (498g)
- Sodium 2514.74853111398 mg
- Sugar 28.5740396323544 g
- Trans Fat 0.760627872868223 g
- Calories 227 calories
Step-by-step
- Place the lentils into a 3-quart pot and cover with water by two or more inches. Add the minced onion. Place the pot over medium heat. Slowly bring the lentils to a boil then reduce the heat to a simmer and cook the lentils until tender adding a pinch or two of salt in the last 10 minutes of cooking. This should take approximately 30 minutes.
- Drain the lentils. Let them cool a bit, then puree them in a food processor while they are still warm. They will be easier to handle when warm.
- Add the remaining lentil cake ingredients and pulse the cakes a few more times until the rest of the ingredients are combined into the mix. Taste the lentil puree then season the puree with kosher salt and a few grinds of pepper. Taste again and adjust the seasoning.
- Let the cakes sit for a few minutes to hydrate the flour. Take a tablespoon of the mix and make a ball. Is it really wet or is it too stiff? You want the mix to hold its shape but not be overly stiff otherwise they can be dry when cooked. It should just hold its shape.
- Add more flour a tablespoon at a time if you need to letting the additional flour hydrate before testing. Divide the lentils into eight balls.
- Add enough oil to cover the bottom of a heavy bottomed sauté pan by an 1/8 inch. Heat the oil over medium-high heat. Test the oil by dropping a pinch of lentil to the pan. It should begin to sizzle right away but not violently sizzle and pop.
- When the oil is ready take each lentil ball and smash it down gently forming it into 1/2 inch thick cakes and add them to the oil. Let each side brown nicely and then remove them to a tray lined with a brown bag to soak up the oil. Keep the cakes warm, either in a low, 200° F oven or in a warm place on the stove.
- Drain the oil from the pan, place it back on the heat and then add the remaining diced onion. Sauté until tender then add the rest of the sauce ingredients. Stir to combine, bring to a boil then reduce the heat. Let it simmer for ten minutes to come together. You can puree the sauce to make it smooth or leave the onion chunky making the sauce rustic.
- Serve with rice.
A Busy Mom's Culinary Adventure: Lentil Cakes Tikka Masala
Life as a working mom is a whirlwind of early mornings, school drop-offs, demanding deadlines, and the ever-present challenge of putting a healthy and delicious meal on the table. Finding time for elaborate cooking is often a luxury I can't afford, but that doesn't mean I compromise on flavor or nutrition. This recipe for Lentil Cakes Tikka Masala is a testament to that – a dish that's both quick to prepare and bursting with vibrant, satisfying taste. It's a perfect example of how simple ingredients can create something truly special, something that even my picky eaters gobble up without complaint.
The beauty of this recipe lies in its adaptability. On a busy weeknight, I can whip up the lentil cakes in a flash, enjoying a quick and satisfying dinner. For a more relaxed weekend meal, I might take the extra time to make the tikka masala sauce extra decadent, perhaps adding a touch of cream or coconut milk for richness. The lentils themselves are incredibly versatile; I often have a batch already cooked and stored in the refrigerator, ready to be transformed into these flavorful cakes.
The process of making the cakes is surprisingly straightforward. I usually prepare the lentil puree ahead of time, saving me valuable minutes during the week. The frying process is equally efficient; I can have the cakes sizzling in the pan while I'm simultaneously prepping the sauce. The tikka masala sauce is the perfect complement to the hearty lentil cakes, its fragrant blend of spices creating a harmony of flavors that is both comforting and invigorating.
I love experimenting with different types of flour in the lentil cake batter. Millet flour adds a subtle nutty flavor, while other options, such as chickpea or almond flour, bring their own unique textures and taste profiles. The possibilities are endless! I often serve these lentil cakes with a side of fluffy rice and a simple green salad, completing a well-rounded and nutritious meal. This is the sort of food that makes even the most hectic days feel a little more manageable.
But this recipe is more than just a quick and easy dinner; it's a reminder that even amidst the chaos of daily life, we can create moments of joy and connection around the table. The aroma of spices filling the kitchen, the satisfying crunch of the lentil cakes, and the happy smiles of my family as they savor each bite – these are the things that make it all worthwhile. This dish has become a regular staple in our home, not just for its deliciousness, but for the ease and joy it brings to our weeknights. It’s the kind of recipe that empowers you, no matter how busy life gets, to still create and enjoy amazing meals.
Beyond the weeknight routine, this dish also shines as a great option for meal prepping. I often make a large batch of the lentil cakes on the weekend, storing them in the refrigerator for quick lunches or easy additions to salads throughout the week. This strategy allows me to maintain a healthy and balanced diet even on my busiest days, helping me stay focused and energetic.
The flexibility of the recipe extends beyond the ingredients. Feel free to experiment with different spice combinations to suit your palate. A dash of chili powder for extra heat, or a sprinkle of cumin for an earthy flavor, can completely transform the character of this dish. The beauty lies in finding your own unique combination of spices that pleases your taste buds. Even adding a dollop of plain yogurt on top can elevates the dish to another level.
And let's not forget the versatility of serving options. While I often serve it with rice, these lentil cakes can be enjoyed in numerous other ways – as part of a hearty salad, as a filling for wraps, or even as a standalone appetizer. The options are boundless, allowing you to adapt the recipe to fit your own style and preferences.
So, whether you’re a busy professional juggling multiple responsibilities or a busy parent trying to keep up with the demands of family life, this lentil cakes tikka masala recipe is a true lifesaver. It’s a healthy, delicious, and incredibly convenient option that allows you to enjoy a fantastic meal without sacrificing precious time or energy. It’s a testament to the power of simple, flavorful food to bring joy to the everyday.
