Mustard Seeds, brown

Brown mustard seeds are familiar in Western cuisine due to their use in wholegrain mustard, and as a seasoning. However they are also very commonly used in Indian cooking, where they need to be either roasted in a dry pan, or lightly fried in ghee or oil until they pop. Great care needs to be taken as they do burn very easily, and become bitter and unpleasant if this happens. They work particularly well in dishes involving lentils and pulses, and are also used a great deal in dry vegetable curries (bhajis).