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["Roast the aubergine in a 400-degree oven for an hour (stab it first with a fork).", "A half hour or possibly twenty min before you anticipate the aubergine will be done, pop the mustard seeds in a medium sized saucepan, then add in lentils, water and spices.", "Bring to a boil and gently simmer till the aubergine is finished cooking, then remove aubergine from oven, slit open, scoop out innards, chop them coarsely and add in to lentils.", "Cook another 5-10 min 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 aubergine dal sounds delicious, but would you explain ) how to ""pop"" mustard seeds Also, you call for black mustard seed how is ) which different in flavor from regular mustard seed Do you find them at your ) HFS, or possibly 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 possibly black mustard seeds can usually be gotten at a HFS or possibly an Indian grocery store.", "These are the only kinds of seeds I have ever tasted so I cannot comment on whether the flavor is different but they add in substantially to the flavor of an Indian type dish."]
