Aubergine Dal Sauce Recipe

• 1 med Aubergine
• 2/3 c. Red lentils
• 2 c. Water
• 2 tsp Black mustard seeds
• 1 tsp Coriander
• 1 tsp Cumin
• 1 x Cinnamon stick
• 1 x Dry red chili cayenne pepper to taste salt to taste

1. Roast the aubergine in a 400-degree oven for an hour (stab it first with a fork).
2. 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.
3. 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.
4. Cook another 5-10 min 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 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.
7. I spray a little bit of Pam first.
8. The brown or possibly black mustard seeds can usually be gotten at a HFS or possibly an Indian grocery store.
9. 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.

aubergine, red lentils, water, black mustard seeds, coriander, cumin, cinnamon, red chili cayenne pepper

Taken from cookeatshare.com/recipes/aubergine-dal-sauce-71488 (may not work)