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

Instructions

1. First, heat around 1 tbs of oil in a pan.
2. Add green chillies to fry (cover the pan since the chillies will pop and spray oil everywhere)
3. Once it pops, reduce the heat and add the red chillies. Be careful since the red chillies get burnt easily.
4. Add the channa dal, urad dal, toor dal, moong dal, and masoor dal and fry them until all of these dals turn golden brown.
5. Add mint leaves and tamarind, and fry them for about 4 to 5 minutes, or until the leaves shrink.
6. Finally, add the grated fresh coconut and mix everything again.
7. Switch off the stove and let the mixture cool.
8. Then add salt and water and grind it to a coarse consistency.
9. Transfer the chutney to a serving bowl.

1. Heat the oil in a pan.
2. Add the mustard seeds.
3. When the seeds are popping, add hing and switch off the stove.
4. Add this seasoning to the mixture and mix well.
5. Mint-Dals Chutney is ready to serve. Serve it with rice, rotti, chapatis or parathas.