Category: Dal
Rating: 2.00
Servings: 4


Ingredients


1 medium eggplant
2/3 cup red lentils
2 cup water
2 teaspoon black mustard seeds
1 teaspoon coriander
1 teaspoon cumin
1 cinnamon stick
1 dried red chili cayenne pepper to t; aste salt to taste

Directions: How to Cook Eggplant Dal Sauce


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)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip


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Related recipes:
Makhani Dal
Chilli Dhal (Lentils)
Fat-Free Dal (Lentils)
Dal (Indian Spilt-Pea Soup)
Tamarind Dal (Chintakai Pappu)


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