Eggplant Dal Sauce

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 t, aste salt to t	Advertisements

Preparation
 
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 <[email protected]> From Fatfree Digest April-May
1994, Formatting by Sue Smith (using MMCONV)

 

 
Servings: 4

 

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