PS I'll see if I can find more accurate timings for you from some of my tatty old books! But from your description, it sounds as though whatever they are should be treated like chickpeas/garbanzo.

PPS If you buy a small jar of Garam Masala, you will be able to use it in basically anything else you fancy adding a touch of curry flavour too, chicken, fish, soup, kedgeree, whatever..

PPPS instead of adding to a veggie sauce base once cooked up (as I put it above), add the Masala mix to the frying onions at the very beginning - this releases all the aromas and is heaven!