Mint – Dals Chutney December 30, 2013 By Raji Leave a Comment This is a high protein, high fiber chutney with the benefits of different dals along with mint. Mint leaves are very helpful in keeping the body cool, removing toxins, cleansing blood, taking care of bad breath, and whitening the teeth. IngredientsMetricUS Imperial 1 small bunch or two handful of washed Mint leaves¼ cup channa dal2 tbsp urad dal2 tbs moong dal2 tbsp toor dal2 tbsp Masoor Dal Small lemon size Tamarind5 green chillies Thai green chillies3 dry red chillies Do not use Byadagi-instead use any spicy dry red chillies½ cup grated fresh coconut Optional1½ tsp salt1¼ cup waterFor Seasoning:1½ tbsp oil½ tsp mustard seedsPinch or ¼ tsp hing Mint - Dals Chutney Tools Magic bullet blender, Mixing bowls, Stainless Steel wok (bandle) Instructions First, heat around 1 tbs of oil in a pan.Add green chillies to fry (cover the pan since the chillies will pop and spray oil everywhere)Once it pops, reduce the heat and add the red chillies. Be careful since the red chillies get burnt easily.Add the channa dal, urad dal, toor dal, moong dal, and masoor dal and fry them until all of these dals turn golden brown.Add mint leaves and tamarind, and fry them for about 4 to 5 minutes, or until the leaves shrink.Finally, add the grated fresh coconut and mix everything again.Switch off the stove and let the mixture cool.Then add salt and water and grind it to a coarse consistency.Transfer the chutney to a serving bowl.SeasoningHeat the oil in a pan.Add the mustard seeds.When the seeds are popping, add hing and switch off the stove.Add this seasoning to the mixture and mix well.Mint-Dals Chutney is ready to serve. Serve it with rice, rotti, chapatis or parathas.