Pudina (Mint) Pacchadi
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Ingredients20 m servings 16 cals
Original recipe yields 16 servings
- 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.
Per Serving: 16 calories; 1 g fat; 1.4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 25 mg sodium. Full nutrition
ReviewsRead all reviews 2
Here's a simpler version since I can't figure out how to submit a recipe. Blend (1 bunch fresh coriander, 1 clove garlic, 1 tablespoon minced fresh root ginger, 1 minced green chilli, 1 tablespo...