- 1 teaspoon cooking oil
- 1 1/2 cups fresh mint leaves
- 2 teaspoons cooking oil
- 6 dried red chile peppers
- 1 tablespoon skinned split black lentils (urad dal)
- 1 tablespoon coriander seed
- 1 teaspoon chana dal beans
- 1 teaspoon mustard seed
- 1 teaspoon tamarind paste
- salt to taste
- 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.