ript type="application/ld+json">{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Mint - Dals Chutney","author":{"@type":"Person","name":"Raji"},"datePublished":"2013-12-30 22:25:46","image":"https:\/\/foodandremedy.com\/wp-content\/uploads\/2013\/12\/Mint-Dals-Chutney.jpg","description":"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.","recipeYield":"2 to 4 people","prepTime":"PT15M","cookTime":"PT5M","recipeIngredient":["1 small bunch or two handful of washed Mint leaves","\u00bc cup channa dal","2 tbsp urad dal","2 tbs moong dal","2 tbsp toor dal","2 tbsp Masoor Dal"," Small lemon size Tamarind","5 green chillies (Thai green chillies)","3 dry red chillies (Do not use Byadagi-instead use any spicy dry red chillies)","\u00bd cup grated fresh coconut (Optional)","1\u00bd tsp salt","1\u00bc cup water","1\u00bd tbsp oil","\u00bd tsp mustard seeds","Pinch or \u00bc tsp hing"],"recipeInstructions":["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.","Heat 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."]}

https://youtu.be/Ld-KUALxYgI

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.

Ingredients

1 small bunch or two handful of washed Mint leaves
¼ cup channa dal
2 tbsp urad dal
2 tbs moong dal
2 tbsp toor dal
2 tbsp Masoor Dal
Small lemon size Tamarind
5 green chillies Thai green chillies
3 dry red chillies Do not use Byadagi-instead use any spicy dry red chillies
½ cup grated fresh coconut Optional
1½ tsp salt
1¼ cup water
For Seasoning:
1½ tbsp oil
½ tsp mustard seeds
Pinch or ¼ tsp hing

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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.

Seasoning

Heat 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.