1. Heat ½ teaspoon oil in a frypan over medium heat, fry urad dhal until it turns slightly golden. Transfer to a plate. Heat ½ teaspoon oil in the same pan, add mustard seeds and red chillies. Fry until chillies start to turn brown. Stir in asafoetida, if using. Remove from heat. Mix in with the urad dhal. Allow to cool, grind to a fine powder.  

2. Heat ½ teaspoon oil in the same frypan, add fresh coriander and mint leaves, fry until leaves collapse. 

3. Combine all ingredients in a food processor and grind to a fine paste. Add 1- 2 tablespoons of water if necessary to assist grinding. 

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Serve with dosae (rice and lentil pancake), idli (steamed rice and lentil cakes) and Indian flatbreads.  

Tips and variations: 

• 100g fresh herbs is about 3 cups loosely packed.

• Use tamarind instead of lemon juice.

• To create a dip: combine 50g coriander leaves, 50g mint, 2 cloves garlic, 1-2 deseeded green chillies, ½ teaspoon salt, 2 teaspoons lemon juice in a food processor. Grind to a fine paste. Add a tablespoon of yoghurt and serve as a dip.

• Recipe is suitable for freezing and can be refrigerated for 2-3 days. ​

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