Today's post is a simple thogayal made using mint leaves. From helping in digestion to keeping your breath fresh for quite a long time, mint is full of wonders. Be it for seasoning in salads or making it as a dip or adding it to cup of hot tea or grinding it finely to cook pudina chutney or thogayal, mint can bring that extra flavour to anything that we cook and makes us drool every time 😅.
Few information before getting onto the recipe. Thogayal is a South Indian dish that is made with roasted chana dal, red chilli and tamarind. Many prefer to use urad dal. But we generally make it with chana dal at our home as Urad dal sometimes gives a sticky consistency.
You can make thogayal with ginger, coconut and sometimes the peels of vegetable skins too (ridge gourd, chow chow etc).
Do you know that Mint leaves:
👉 improve our immune system
👉 are good for digestion.
👉 treats common cold
👉 are good for Oral care and skin care
👉 beats stress and depression
These are just a few benefits of including mint leaves in our diet.
Lets get on to the post.
Ingredients:
Mint Leaves 1 cup
Red Chilli 3
Bengal gram dal 2 tsp
Tamarind small size
Asafoetida a pinch
Salt to taste
Method:
☘️ Heat oil in a pan. Add bengal gram dal, red chilli and tamarind. Saute it well. Do not over brown the dal. Remove it from pan and keep it aside.
☘️ In the same pan, saute mint leaves for a minute.
☘️ Switch off the flame.
☘️ Transfer them to a mixer jar.
☘️ Grind it well along with sauted mint leaves, salt and asafoetida into a thick paste adding water.