Mustard an important ingredient

Mustard is most widely used active ingredient of cooking.
Mustard seeds are used - whole, ground, cracked and bruised for different effects on food items.
Mustard seeds have unique antibacterial properties. Sugar , salt and mustard  is used as preservatives in almost all the pickle.
I would share some very interesting recipe .

Kanji wade

20  urad dal wade
3   litre  water
3 tablespoon  ground mustard seeds
5 full teaspoon salt
1 teaspoon red chilli powder
1 teaspoon haldi powder
1 teaspoon hing (asafoetida)
1 teaspoon jira
1 teaspoon desi ghee
One 4 litre glass jar

1 - First soak 1 cup urad dal for 4 hours.
Grind and beat the paste with little salt.Deep fry wade of urad dal paste.Keep  them on absorbent paper.
2 - Glass jar or barni should be made absolutely clean and dry.
3- Boil and cool water to kill any bacteria in it.
4 - Collect smoke in jar by keeping it inverted ovar a burning charcoal piece with ghee and asafotida.
5- Add salt,haldi,chilli, ground mustard seeds,jira and wade in water.
6- Pour everything in the jar still holding all the smoke in it.
7 - Replce the lid and make jar airtight with atta or wax.
8 - Keep the jar in sun or at 30℃ for 3 to 4 days.Remove seal and taste .

Kanji ke wade are ready to serve.
Kanji ka pani or achar is made in the same manner with cauliflower, carrots, beetroot and turnips also.