Recipe for Mint Spread
[Printable Recipe]
Ingredients:
- 1 Tbsp vegetable oil plus another 1/2 Tbsp for tempering
- 3 Tbsp split black lentils/split black matpe beans (urad daal in Hindi, uluththam paruppu in Tamil)
- 2-3 dried red chilies
- 2 cups (loosely packed) mint leaves, washed and patted dry
- 2 Tbsp of tamarind paste (to make a paste from fresh tamarind, soak it in hot water just to cover for 30 mins. Squeeze with fingers to remove pulp from fibers and seeds)
- 2 cups (loosely packed) cilantro sprigs, washed and patted dry
- 1 green chili, chopped
- Pinch jaggery or brown sugar (optional)
- 1/2 tsp salt
- water for grinding
- For tempering: 1/4 tsp mustard seeds and 1/4 tsp cumin seeds
Method:
- Heat the oil in a wok and add the lentils and lower the heat
- When the lentils turned golden brown and fragrant, add the red chilies and sautee for a minute
- Add the mint leaves and tamarind and saute for a minute and switch off the heat and let it cool
- Throw in everything except the tempering ingredients in a blender and grind in to a thick smooth paste adding as little water as you can get away with
- Heat oil in a small pan and add the mustard seeds. When they sputter, add the cumin seeds and switch off the heat in a minute.
- Add the tempering to the mint spread and enjoy