Directions:
- Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
- Heat 2 teaspoons oil in a skillet (or a kadhai, if you have one). Add the red chile peppers, black lentils, coriander seed, chana dal, and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splatter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste, and salt; continue crushing until the mint is completely integrated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.19 Kcal (122 kJ) | ||
| Calories from fat | 8.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 2% | |
|---|---|---|---|
| Sodium | 7.11mg | 0% | |
| Potassium | 141.98mg | 3% | |
| Total Carbs | 3.25g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 133.2mg | 740% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 116.67 Kcal (488 kJ) | ||
| Calories from fat | 35.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 2% | |
|---|---|---|---|
| Sodium | 28.42mg | 0% | |
| Potassium | 567.57mg | 3% | |
| Total Carbs | 13g | 1% | |
| Sugars | 0.71g | 1% | |
| Dietary Fiber | 10.77g | 11% | |
| Protein | 1.28g | 1% | |
| Vitamin C | 27.3mg | 11% | |
| Vitamin A | 4.4mg | 37% | |
| Iron | 532.6mg | 740% | |
| Calcium | 191.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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