Eggplant dal sauce
Yield: 4 Servings
Ingredients:
- 1 md Eggplant
- 2/3 c Red lentils
- 2 c Water
- 2 ts Black mustard seeds
- 1 ts Coriander
- 1 ts Cumin
- 1 Cinnamon stick
- 1 Dried red chili
Instructions:
-cayenne pepper to taste -salt to taste Roast the eggplant in a 400-degree oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done pop the mustard seeds in a medium sized saucepan then add lentils water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking then remove eggplant from oven slit open scoop out innards chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors. This would probably make a respectable soup if it were thinned out with more water and broth but I served it over... > Kirsten your recipe for eggplant dal sounds delicious but would you explain > how to "pop" mustard seeds? Also you call for black mustard seed ~ how is > that different in flavor from regular mustard seed? Do you find them at your > HFS or do normal grocery stores carry them? > I pop the seeds by putting them in a heavy wok with a lid. I spray a little bit of Pam first. The brown or black mustard seeds can usually be gotten at a HFS or an Indian grocery store. These are the only kinds of seeds I have ever tasted so I can't comment on whether the flavor is different but they add substantially to the flavor of an Indian type dish. Kirstin Reade Wilcox
