I know you wanted to make it easy by dumping it in all at once, but if you pre-fry the mustard seeds just for 30 seconds or 1 minute in the olive oil, it would really bring out their flavor -- much more than letting them soak in the liquid and cook slowly. Not sure how much Indian cooking you do, but that's a standard trick at the beginning of many dishes -- the seeds (cumin, mustard, coriandar, etc.) get fried briefly in ghee and then other ingredients are layered in after that.
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I know you wanted to make it easy by dumping it in all at once, but if you pre-fry the mustard seeds just for 30 seconds or 1 minute in the olive oil, it would really bring out their flavor -- much more than letting them soak in the liquid and cook slowly. Not sure how much Indian cooking you do, but that's a standard trick at the beginning of many dishes -- the seeds (cumin, mustard, coriandar, etc.) get fried briefly in ghee and then other ingredients are layered in after that.