Updated: Jan 14
I love this recipe because of how simple it is to make, and how it bursts with flavor! In Ayurveda, the sun is a symbol of health, wealth, purpose, abundance, power, joy and your own soul. We follow the rhythms of the sun in Ayurveda's rich daily and seasonal lifestyle to manifest radiant health at every level: physical, emotional, intellectual and spiritual. When you see the sun shining, in the sky, and in the color of this beautiful dish, it is a reminder of the power that lives within you, to overcome obstacles and challenges in your daily life, and to strive towards the ultimate goal of human life: to realize who you are as an eternal soul.
Simple, easily digestible recipes like these promote healthy digestion and connect you with the light of sattva, a spiritual quality of clarity, harmony, balance, purity and wisdom. The true nature of each one of us, even the worst criminal, is sattva. We simply have to return to our true nature of peace. Food serves as a wonderful foundation to help you manifest sattva in your life, in addition to Ayurveda's detailed lifestyle protocols.
This wonderful recipe gives you the opportunity to use the same sauce used to make Quinoa with Golden Sunshine Sauce with cooked chickpeas! What I love to do is make the sauce with quinoa for lunch and then have enough of the sauce to use for this special chickpea dish for dinner. We typically do not advise eating leftover food more than one day old in Ayurveda, as the freshness of your food is what allows it to give you prana, a yogic term for subtle life force. But eating something you make one day for two meals works fine, without compromising on flavor or freshness.
The golden sunshine sauce used for this dish is a dairy free version of the common makhani sauce that's used widely in Indian restaurants with different milk products. In Ayurveda, we recommend cooking with ghee (clarified butter), as it is incredibly good for your digestion. Through the process of applying heat to the butter, you remove the casein (dairy) component from it, which makes ghee technically a dairy-free substance. It's really important to procure your butter from a place that treats cows well. I personally like Vital Farms for ordering this kind of butter to make ghee. They also sell ghee.
There is an entire chapter in the ancient Ayurvedic textbooks outlining the therapeutic benefits of ghee for everything ranging from beautiful, glowing skin to a strong voice, cooling burning heat and acidity in your body and even improving your vision! The underlying reason why ghee is so beneficial is because it is really good for your digestion. And digestion is the key to overall health and immunity, according to Ayurveda.
INGREDIENTS FOR GOLDEN SUNSHINE SAUCE:
2 tsp ghee
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 dry bay leaf
1/4 tsp hing
1/2 tsp kalonji seeds
1/2 tsp ground turmeric powder
1 tsp garam masala*
1 1/2 cup chopped sweet heirloom tomatoes
1/4 cup tofu
1/2 tsp pink rock salt
1/2 cup almond milk or coconut milk
1 1/2 tsp dried fenugreek leaves
1/2 tsp jaggery or sugar substitute
INGREDIENTS FOR GOLDEN SUNSHINE TIKKA MASALA:
1 golden sunshine sauce
3 cups cooked chickpeas, drained and rinsed (you can cook chickpeas by soaking them for 4 hours, then cover them with water and use an Instant Pot to pressure cook them for 16 minutes)
1 cup water or plain nondairy milk of your choice (I personally tend to use almond milk or coconut milk)
pink rock salt, to taste
dash of garam masala (for garnish)
1/4 cup chopped fresh cilantro (for garnish)