Directions:

Heat a heavy skillet over medium heat and add the mustard seeds. Cook, uncovered, until the seeds begin to pop, about one minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about five minutes.

Place the toasted mustard seeds in an airtight container to be used later, or grind them with a mortar and pestle for use in other recipes. (If you don't have or want to use a mortar and pestle, place the seeds between two sheets of waxed paper and grind with a rolling pin on a flat surface.)