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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil	1	teaspoon		-	-	-	-
mint leaf	1 1/2	cups		-	-	-	-
cooking oil	2	teaspoons		-	-	-	-
red chile pepper	6			7.5	1.6519	0.3506	0.0825
black	1	tablespoon	skinned split	4.41	1.0766	0.098	0.0287
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
chana dal bean	1	teaspoon		-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
tamarind paste	1	teaspoon		-	-	-	-
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.