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Jan 29, 2009 04:42 AM

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?

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  1. Don't think it will be a problem to replace with the others. The black ones are a bit hotter, though.

    1 Reply
    1. re: ShelleyCT

      Thanks - the recipes have plenty of heat in them, so I don't think it would be too missed!

    2. 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.