I have a pot of mint at my font yard, I must have planted it when we moved in to this house in 2008, it kinda die off the first year during the cold season, so I thought that it was gone for good like many of my plants. To my surprise, it showed up again the next spring, flourish as ever, and never failed to showed up ever since.
So if you follow my blog closely, you will see that every summer I have to find ways to make use of my mint, and here is another one for this summer.
I have to say that this dal is not quite the ordinary dal we used to have at home, it is very refreshing, nonetheless.
1/3 cup Lentil
1/3 cup Split Moong bean
1/3 cup Urad Dal
2 cup Mint leaves
1 medium tomato (chopped)
1/2 medium onion (chopped)
2-3 garlic (chopped)
2-3 green chilies (sliced into 1/2 inch in length)
Seasoning and spices：
1 tsp Cummin Seeds
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds optional
2 tsp salt or to taste
1. Washed and soaked the pulses for at least 2-3 hours. Pressure cook for 8 minutes with 3-4 cups of water. (If cooking with normal cooker, boil the pulses for at least 25 minutes at medium low, or until the pulses are cooked and tender.)
2. In another cooker, heat 2 tbsp of oil, add cummin seeds, mustard seeds, cloves, fenugreek seeds, chopped onion, chili and chopped garlic. Stir fry util fragrant.
3. Pour in the cooked pulses and stir well, continue cooking for another 20 minutes, add water if it is too thick, keep stirring in between to prevent sticking to bottom of cooker.
4. Season with salt, add mint leaves before switching off the stove.
中文 -- 》薄荷豆子汤