Free Recipe Eggplant Dal Sauce
Recipe Type: Free Sauce Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Eggplant Dal Sauce Recipe
1 md Eggplant
2/3 c Red lentils
2 c Water
2 ts Black mustard seeds
1 ts Coriander
1 ts Cumin
1 Cinnamon stick
1 Dried red chili
-cayenne pepper to taste
-salt to taste
Eggplant Dal Sauce 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 <krw3@columbia.edu> 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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