Mint Dal Recipe / How to make Mint Dhal / Pudina Paruppu / Pudhina Keerai Paruppu Kuzhambu / Pudina Keerai Paruppu / Easy Side dish for Chapati / Dhal Recipes Indian / Lentil Gravy for Chapati / Easy Side for Rice / Paruppu Kuzhambu Recipe / Indian Lunch Ideas #mintdalrecipe #mintdal #pudinaparuppu #paruppukuzhambu #paruppukulambu
Have you ever tried dal gravy with mint leaves? If you haven’t then you got to try this flavorful dhal recipe which uses fresh mint leaves and spices. Dal is a staple in most Indian households and usually its either common greens using amaranth / spinach / fenugreek leaves. Mint dal was new to me as well until a few years ago… tasted this dish first time at a friends potluck dinner, kind of liked the idea, tweaked it to suit our taste and ever since its a staple at home!
Which Dal / Lentil suits for this Mint Dal Recipe ?
Toor Dal (thuvaram paruppu), Moong Dal (pasi paruppu), Masoor dal will suit for light version (slightly with a pouring consistency) and for thick version (kootu recipes) try using Bengal Gram (kadhala paruppu)
For more recipes using MINT
This Mint Dal / Pudina Dal is as such rich in flavor, adding a little coconut will enhance it more. Thin consistency of this mint dal pairs well with soft chapati and slightly thicker version goes well with plain rice!
Mint Rasam – How to make Pudina Rasam
Pudina Thogayal – Mint Thuvaiyal
Mint Masala Vadai Recipe – Masala Vada
Mint Dal Recipe – How to make Pudina Dal
Ingredients
Soak & Cook
- 1 cup Toor dal / Thuvaram Paruppu
- 2 cups Water
- 1/4 teaspoon Turmeric powder
Temper & Saute
- 1 tablespoon Oil
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds / kadugu
- 1/4 teaspoon Fenugreek seeds / vendhayam
- 1/4 teaspoon Split black gram / ullundu
- 1 teaspoon Cumin seeds
- 2 long Dry Red Chili
- 4 each Curry leaves
- 1/2 teaspoon Asafoetida
- 2 each Green Chili
- 1/2 cup Onion chopped
- 1 tablespoon Ginger minced
- 1/4 cup Tomato
- 1/4 teaspoon Turmeric powder
- 1 cup Mint Leaves tightly packed
- 1 teaspoon Salt
- 1 cup Water
- 1 teaspoon Desiccated Coconut / Fresh Grated Coconut
- 1/4 cup Coriander leaves
Instructions
Soak & Cook
- Soak toor dal in enough water for at least 30 minutes.
- Soaking is not a must but helps with better digestion.
- Rinse, drain all the water and add the soaked to lentils to a inner pot of Instant Pot or Traditional Pressure pan.
- Add 2 cups of water along with a pinch of turmeric powder.
- If using Instant Pot – cook over manual high pressure for 30 minutes.
- If using traditional pressure cooker – cook up to 3 to 4 whistles.
- When done, gently mash the dal and set aside.
Temper & Saute
- Heat oil in a pan, temper with mustard seeds, fenugreek seeds, split black gram, cumin seeds, dry red chili, dry red chili, curry leaves, asafoetida and green chillies.
- Saute onions along with minced ginger for few minutes.
- Add tomatoes and cook until lightly mushy.
- Add little turmeric powder along with fresh mint leaves and salt. Add a pinch of sugar to keep the mint leaves color intact. (optional)
- Saute for few minutes until the mint leaves wilt a bit
- Add cook toor dal along with water and bring it a boil. Let it boil for 3 to 4 minutes over medium flame.
- Finally add coconut and coriander leaves.
- Simmer until desired consistency and switch off!
- Serve hot as a side for chapati or top it over piping hot rice!
Video
Try this tasty mint dal with any one of the following sides
Aloo Fry – Potato Fry Recipe – Easy Indian Potato Fry
Baby Potato Fry – Urulaikizhangu Roast
Crispy Potato Fry – Coin Potato Fry –
Mushroom Capsicum Pepper Fry – Kalan Kudaimilagai Milagu Varuval
Peas Masala
