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PRODUCT INFORMATION
Although very similar in appearance, Indian brown mustard has a different flavor than its Mediterranean counterpart from which it originated. It was one the few affordable spices in Europe during the Middle Ages. In Indian cuisine, mustard seeds are toasted in oil before they are added to the dish. Powdered mustard acts as an emulsifier in the preparation of condiment, and salad dressings. Mustard has a strong pungent flavor, and unlike any other spice it has virtually no aroma.
RECIPE: Gujarati Dhokla
Cook time: 30 min
Prep. time: 20 min
Serving size: 5-6
Heat level: medium
1 cup Rani Gram flour
1 tsp. sugar
½ tsp. salt
juice of one lemon
1 tsp. baking soda
2 tbsp. sunflower oil
3 green chilies, finely sliced
2 tsp. Rani mustard seeds
10 fresh curry leaves
1 tbsp. drl3%
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