Last Updated on December 14, 2020 by Chef Mireille
This recipe was inspired by a Mint Thogayal recipe by one of my blogger friends, Rasi. This is a simple side dish that will complement any meal.
First, let’s make my thogayal inspired creation. I love fresh mint and buy it quite often for use in both savory and sweet dishes. Mint is very strong so usually only a little is needed and mint is sold in rather large bunches. I usually end up with a bunch of extra mint, that I leave to air dry, rather than letting it get slimy & bad in the refrigerator. I use this dried mint, when making tea. I always have a lot of this dried mint stored in my pantry.
3/4 cup dried mint
1 teaspoon oil
4 dried red chiles
2 tablespoons urad dal (ivory lentil)
1 pinch asoefetida
1/4 teaspoon tamarind concentrate
1/4 cup water
salt, to taste
In a skillet, heat oil. Add chiles, urad dal, peppercorns and asoefetida. Cook until the urad dal turns golden brown. Turn off heat and cool.
Combine in a food processor with mint, water, tamarind and salt.
Grind to a paste.
mint puree recipe (above)
1 cup frozen vegetables
salt, to taste
I paired it with some fried fish and had a delicious dinner, with limited effort. A quick seasoning blend that I always have on hand on the fish and coated with just rice flour, a complete meal was done in 30 minutes…
|A Healthy Dinner|
Rachel Ray, knock your heart out, I too can do a 30-minute meal!…
of course, the mint puree was done the night before 🙂