Hi all. I am having trouble cooking with mustard seeds and cumin seeds.
Once I have my frying pan heated up with oil, should I add both my mustard seeds and cumin seeds at the same time?
I am concerned that in the time it takes my mustard seeds to pop, my cumin seeds are getting over cooked. I don't know if this is happening because I don't actually know what overcooked cumin seeds look like.
Putting mustard seeds in first causes problems, because I often end up burning them while I am allowing the cumin seeds to heat up (the cumin seeds having been added after the mustard seeds have popped).
Finally, sometimes I "dice" my cumin seeds before adding them to the oil, is this okay to do? I fear that the diced cumin seeds are cooking/burning within seconds of hitting the oil.
Ultimately, whenever I cook, I can never taste the cumin or mustard seeds. This makes it hard for me to know if I am doing things wrong and ruining the seeds (so no flavour), or that the cumin/mustard flavour has mixed with other flavours.
My food never tastes burnt... however, it often has no taste (until I add excessive amounts of fresh coriander).
Any help would be appreciated.