Pudina Thogayal

INGREDIENTS:

1. 1 Inch Ginger piece optional
2. 5-6 garlic cloves
3. 6 Green chili or a mix of dry and green chili
4. 1 teaspoon Chana dal (Split chickpeas)
5. 1 teaspoon Urad dal (Split black lentils)
6. ¾ cup Mint leaves loosely packed
7. ½ cup fresh coconut
8. ⅛ teaspoon Tamarind A pinch
9. Salt

TO TEMPER:

1. 1 teaspoon Oil
2. ½ teaspoon Mustard

PROCEDURE:

1. Wash the mint leaves and let them retain some water.
2. Heat a pan with oil.
3. Season with the items given under Ingredients one after the other: green chili, fried gram dal, tamarind, ginger (if using), garlic cloves, fresh coconut, tamarind, and mint leaves.
4. sauté the leaves in medium flame until it just shrink in volume.
5. Cool and grind the mixture
6. Grind until everything blends well, transfer to the serving bowl, and mix well with the tempered items.
7. ‘To temper’ refers to the table.

Ginger adds a nice flavor and goes well with mint. So it's your choice if you want to add it or feel free to skip it.