Preparation & frying lentils, spices and pudina

Cup of Yum
1. First remove the leaves from the pudina stems. You will need about 1 cup tightly packed pudina.
2. Rinse the leaves using a strainer or colander a couple of times. Drain all the water and keep aside.
3. Heat gingelly oil (sesame oil) in a small pan. Keep heat to a low. Add mustard seeds and let them crackle
4. When the mustard seeds start crackling, add urad dal and chana dal.
5. On a low heat stirring often, fry the dals until they turn golden and become fragrant. 
6. Then add the dry red chili (broken and seeds removed) and asafoetida powder (hing).  
7. Mix and fry for a few seconds till red chilies change color. Take care that the chilli does not burn.
8. Now add the rinsed mint leaves.
9. If the pan has become very hot, then before adding mint leaves, you can even switch off heat and then add the mint leaves. The mint leaves will get cooked from the residue heat of the pan. 
10. Mix very well. Sauté mint leaves for a minute on a low heat
11. Switch off heat and add ½ tablespoon tamarind. Make sure there are no seeds in the tamarind. 
12. Mix well. Let this mixture cool at room temperature.   

Making pudina thogayal

1. Then add everything in a chutney grinder or small mixer-grinder jar or a small blender.
2. Add ⅓ teaspoon salt or add as required. Also add 4 teaspoons water or add as required.
3. Grind with less water. While grinding scrape the sides and continue to grind. 
4. First grind to a coarse paste or a semi-fine paste. Do not make the pudina thogayal too coarse. 
5. Remove in a bowl and serve Pudina Thogayal as a side dish with steamed rice or with a south indian meal.