Eggplant Dal Sauce
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 eggpl...
Ingredients
- 1medium eggplant
- 2/3cup red lentils
- 2cup water
- 2tsp black mustard seeds
- 1tsp coriander
- 1tsp cumin
- 1cinnamon stick
- 1dried red chili
Directions
- 1
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
- 2
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 le
- 3
Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop
- 4
Cook another 5-10 minutes to blend all the flavors
- 5
This would probably make a respectable soup if it were thinned out with more water and broth, but I served it over.
- 6
Kirsten, your recipe for eggplant dal sounds delicious, but would you explain > how to "pop" mustard seeds? Also, you call for black mustard
- 7
I spray a little bit of Pam first
- 8
The brown or black mustard seeds can usually be gotten at a HFS or an Indian grocery store