Adjwain - 2 Ways August 13 2017, 0 Comments


Red Lentils with Paprika and Adjwain 

(4 Servings)


Delicious red lentils! Great on their own, or as a wonderful side dish



6 tbsp ghee, butter, or oil (divided into 4 tbsp/2 tbsp)

2 large onions, roughly chopped

1 three inch piece of ginger root, peeled and roughly chopped

6 cloves garlic, peeled

1 tsp adjwain 

2 tbsp paprika (divided in half)

2 tbsp sweet or hot smoked paprika (divided in half) 

2 cups red lentils

5 cups water

Salt to taste (about 1tsp)



  1. Combine onions, ginger, and garlic in food processor into large loose paste.
  2. Heat 4 tbsp ghee, butter, or oil in pan, just to smoke point
  3. Add onions, ginger, and garlic. Stir to prevent sticking but allow the paste to caramelize to a rich brown colour 
  4. Add adjwain and half of each paprika, Stir so spices are completely coated, and cook for about one minute.
  5. Add lentils and five cups of water; bring to a boil and reduce to simmer. Cover ad let cook for about one hour About 45 minutes into cooking, add salt to taste. Stir occasionally while cooking.
  6. When lentils are completely tender, add the remaining ghee/butter/oil and paprikas. 



 Baingan (Eggplant) Chutney


Add this flavourful chutney to any meal for some extra yum!


1 medium bharta baingan or large aubergine 

1 tbsp chopped onion

2 garlic cloves- made into paste with ginger

1/2 piece of ginger- made into paste with garlic

1/4 tsp adjwain

1/4 tsp sanaam red chilli powder

1 tbsp oil

salt to taste


  1. Turn oven in to broil, position wrack to upper middle of oven.
  2. Wash and dry aubergine
  3. Cut aubergine in half lengthwise, place skin side up on a baking sheet lined with foil or parchment
  4. Roast aubergine for about 30 minutes, until the skin blisters and the inside is soft. Prick the skin with a knife, there should be no resistance 
  5. Remove from oven, cool.
  6. Peel off the skin, and finely chop the flesh
  7. Heat the oil on medium-high heat; add adjwain seeds, fry for about 10 seconds
  8. Add the onion, garlic-ginger paste and sauce until onions are translucent
  9. Add kashmiri chill powder and stir
  10. Salute on low heat for 5 minutes
  11. Serve warm