Mint leaves- 1.5 cup full
Chana dal- 2 table spoons
Moong dal- 2 table spoons
Tamarind- size equivalent to small lemon
Red Chilies- 8 (depends)
Garlic pods- 2
Oil- 2 table spoons (subjective)
Preparation time: 30 mins
Fry mint leaves in plain pan with no oil until the mass becomes half.
Keep it aside.
In the same pan add 1 table spoon oil, add chana dal, moong dal, red chilies and fry them until the mix turns color.
Now add tamarind, garlic pods and fried mint leaves, stir fry on medium flame for 5 mins.
Let the mix cool down.
Shred the mixture in blender. Add salt before shredding. Shred it to coarse powder consistency.
Now fry again the mixture in 1 table spoon oil.
Pudina powder is ready.
This powder can be preserved in fridge for more than 20 days.
Outside, may be 10days.
This powder is good to eat with rice and ghee.
Else use less salt while preparing so that this powder can be used in seasoning any curry to get nice flavor.