Substitute for Black Mustard Seeds in Indian Cooking?
I have two dishes that I want to make for tonight (a dal, and a pulao) that both call for black mustard seeds, and I can't seem to find mine. I do have regular (light brownish) mustard seeds and brown mustard seeds. Will substituting one of these make a difference in the dishes, do you think?
The small brown mustard seeds should be fine. I would not use the yellow.
I get a little confused over the question of the brown v. black in indian cooking - there are availability issues about one kind or the other - but the brown should be fine.
The tempering (frying) modifies the flavor or mustard - it should not be sharp. if it is fried till it starts to pop, as these types of recipes require.