re: Indian food... I love to cook up spices in ghee (&/or oil) but for some reason I can never get the black mustard seeds to pop. I tried doing it more dry (roasting) with very little ghee/oil, and also with more ghee/oil. Never seems to work, they just cook and cook and eventually will start burning. I've tried doing it with lower heat and with higher heat, and everything in between. Any ideas as to what I might be doing wrong?