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Add a photomint leaves for the cool fresh taste, yoghurt for the natural tinge and that bit of spiciness from dried red chilies.
Ingredientes
- 2 cups/1 bunch mint leaves
- 2 dried red chilllies
- 1 1/2 tbsp ulunthu/white dhal
- 2 tbsp yoghurt
- 1 tbsp oil
- Salt to taste
Direcciones
- Heat oil and saute/fry the first three ingredients.
- Just to soften and gently release mint leaves scent.
- Cool down and add in a blender/food processor.
- Add yoghurt and salt.
- Pulse and serve.
- Note: remember to plus-minus the ingredient per taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 5 servings | |
| Calories 34 | |
| Calories from Fat 27 | 79% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.07g | |
| Cholesterol 1mg | 0% |
| Sodium 7mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.29g | 0% |
| Protein 0.7g | 1% |
