Alamgeer Brown Lentils

  • ½ 2 cup Brown Lentils
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 garlic clove crushed
  • 1 medium onion
  • 2 teaspoons ground coriander
  • 2 teaspoons Alamgeer® Curry Massala
Alamgeer Brown Lentils
Cooking Method

You do not have to soak the lentils but it helps the lentils take up the spicy flavour and shortens the cooking time. When you are ready to cook, drain and rinse well.

Set lentils aside and chop the onion, using a medium sized non-stick saucepan (heavy based or even a milk saucepan works well) gently sauté onion in a little oil (olive oil gives a lovely flavour).

Sauté until soft and then add Alamgeer® Curry Massala, stir to coat the onion and then add the lentils. Continue to “fry” gently for a couple of minutes, being careful not to burn, and then add about 1 cup of boiling water. Bring back to the boil, add season with black pepper. Mix well and reduce heat to simmer and continue cooking for 1 ½ hours adding more water as needed.

Serve with baked potatoes, baked pumpkin and a variety of steamed vegetables. Arrange all vegetables in a circle on the plate and spoon spicy lentils in the middle.

The amount of spice can be adjusted according to taste.

Other Recipes
Alamgeer Brown Lentils

Alamgeer Red Kidney Beans

Cooking Time : 3/4 hour
View Recipe >
Alamgeer Brown Lentils

Alamgeer Chana Daal

Cooking Time : 1/2 hour
View Recipe >
Alamgeer Brown Lentils

Alamgeer Black-Eyed Beans

Cooking Time : 2 hours
View Recipe >
Alamgeer Brown Lentils

Alamgeer Ras Malai Mix

Cooking Time : 1/2 hour (plus 2 hours refrigeration time)
View Recipe >
View All Recipes
  • Royal Chai
  • Tibet
  • Laziza
  • Zebra Basmati Rice
  • National Foods
  • Shaheen
  • Qarshi
  • Pakola