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Ingredients

1 teaspoon cooking oil 1 ½ cups fresh mint leaves 2 teaspoons cooking oil 6 dried red chile peppers 1 tablespoon skinned split black lentils (urad dal) 1 tablespoon coriander seed 1 teaspoon chana dal beans 1 teaspoon mustard seed 1 teaspoon tamarind paste salt to taste

Nutrition Info

16 calories carbohydrate: 1.4 g cholesterol: : - fat: 1 g fiber: 0.4 g protein: 0.5 g saturatedFat: 0.1 g servingSize: - sodium: 0.8 mg sugar: : - transFat: : - unsaturatedFat: : -

Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
Heat 2 teaspoons oil in a skillet (or a kadhai, if you have one). Add the red chile peppers, black lentils, coriander seed, chana dal, and mustard seed, cook in the hot oil until the lentils brown and the seeds start to splatter, remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle, add the mint leaves, tamarind paste, and salt, continue crushing until the mint is completely integrated.

16 servings

This is a south-Indian style fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.