Category: Delicious Chutneys
Description:A nice mint and dhal chutney that can be eaten with rice
Preparation Time: 15 mins
1 cup fresh mint leaves (works best with fresh mint leaves)
Uradh Dhal 3 tablespoons
3 green Chilies
Red Chilies – 4
Asafoetida – 1 small piece or 1/2 teaspoon
Mustard Seeds – 1/4 teaspoon
Tamarind paste/puree – 1 tablespoon
Cooking Oil – 2 tablespoons
Fresh grated coconut – 2 tablespoons
Salt to taste
- Wash the mint leaves thoroughly.
- Heat oil in the pan and add the Asafoetida and when it becomes almost black add the mustard seeds, when it crackles add the Uradh dhal, and the red chilies.
- When the dhal turns golden brown switch of the heat and transfer it onto a plate.
- In the hot pan toss the mint leaves and saute for for a quick 5 seconds making sure it retains the green color.
- When it is cool add the mint leaves, the dhal mixture,tamarind,coconut and salt and grind to a coarse consistency..
It is best eaten with hot rice and a little dollop of ghee.
The mint leaves above can be substituted with coriander leaves, tender cabbage, ridge gourd, and roasted eggplant.