1 md Eggplant 2/3 c Red lentils 2 c Water 2 t Black mustard seeds 1 t Coriander 1 t Cumin 1 Cinnamon stick 1 Dried red chili -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 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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