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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 545mg | 16% |
| Total Carbs 25.57g | 7% |
| Dietary Fiber 13.4g | 45% |
| Sugars 2.95g | 2% |
| Protein 9.75g | 16% |
