Eggplant Dal Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
2/3 cup: Red lentils,
2 cup: Water,
2 tsp: Black mustard seeds,
1 tsp: Coriander,
1 tsp: Cumin,
1: Cinnamon stick,
1: Dried red chili cayenne pepper to taste salt to taste,
Directions:
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 cant
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)
Source from luhu.jp
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 cant
comment on whether the flavor is different but they add substantially
to the flavor of an Indian type dish.
Kirstin Reade Wilcox
1994, Formatting by Sue Smith (using MMCONV)
Source from luhu.jp