Here’s my ode to the ubiquitous mint. This fragrant herb reminds of the story of the Arab and the Camel. If you have never heard this story, here goes.
Once upon a time, an Arab traveled through the desert with his trusty camel. When night fell, he pitched a tent and huddled inside (remember, desert nights can be chilly!). In due course, he heard the camel moaning. He called out and asked the camel what the matter was. The (talking) camel replied – oh, Master! I serve you so well; yet you keep me out in this bitter cold to suffer. Perhaps you can be kind enough to allow me to warm up my face in your tent? The Arab relented and allowed the camel to warm up its face. In due time, the whiny camel asked the Arab to allow it to warm up its front legs and chest. The doting man allowed this. In due course, the camel ended up occupying the tent, while the poor master was thrown out to bear the inclement weather!
Mint in my Garden
Just as the camel in our fable, mint is a nuisance in many gardens. Give it an inch (of ground space) and it takes over a mile. You make the mistake of planting it on the ground, and you’ve had it. It starts to take over everything, including your lawn. It is almost impossible to get rid of it, once it take root in-ground. On the other hand, it is an extremely delicious and fragrant nuisance, gardeners will agree.
Pudina (Mint) Uses
This wonderful herb has many uses. Let me reel of a few…
- For starters, you can add a few leaves into your drinking water for a wonderfully refreshing daily hydration.
- You can use it while mixing alcoholic (or non-alcoholic) beverages like the Cuban classic and iconic cocktail – the Mojito.
- I love to muddle a few mint leaves into my Homemade Kombucha for an added flavor.
- In a bind, I use dried mint leaves to make a quick and easy Raita.
- You may have heard of peppermint tea – this is a wonderful nighttime beverage to bring a calming regimen to your sleep routine.
- Of course, mint works wonderfully in rice dishes. Look up several of our Mint Recipes for further ideas.
- Chew on a mint leaf and this immediately freshens up your mouth and breath.
Pudina (Mint) Dal
This Mint (Pudina) Dal recipe is our all-time favorite. This dish is easy to make. You can add any kind of dal (lentils). Soaking the lentils before cooking is always a good idea to enhance digestibility. Try not to overcook the leaves. Chop the leaves fine and add them at the very end of your cooking process. Don’t forget the tadka (tempering) at the very end!
Any time I felt queasy as a child, my mom would give me a few mint leaves to chew on. Ancient wisdom meet modern science – mint leaves indeed relieve indigestion due to the anti-inflammatory compounds they contain. Mint helps you take care of your oral hygiene too. This herb also has generous portions of phosphorus, calcium and vitamins like C, D, E and A which improve the body’s immune system.
Mint (Pudina) Recipes
If you love mint and want to enjoy its nutritive benefits, here are a few recipes you can try:
- Creamy Vegan Chayote Squash Soup
- Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)
- Flavorful Cilantro-Mint Chutney
- Watermelon Smoothie with Ginger & Lime
- Uma’s Veggie Medley Soup
- Instant Pot Hyderabad Chicken Biryani
- Spicy Mint Sea Bass
- Brown Rice Vegetable Pulao
- Quinoa Vegetable Pulao
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Pudina (Mint) Dal Recipe
Equipment
Ingredients
- 2 Cups Mint Leaves - Chopped, tightly packed
- 1/2 Teaspoon Coconut Oil
- 1 Teaspoon Ginger - Freshly grated
- 1/2 Cup Onion - Finely chopped
- 1/2 Cup Tomato - Diced
- 1/2 Teaspoon Turmeric Powder
- 1/4 Teaspoon Black Pepper - Freshly ground
- 1/2 Teaspoon Garam Masala - Or to taste
- 1 Teaspoon Himalayan Pink Salt - Or to taste
- 1/2 Cup Toor Dal - Pigeon Peas
- 1/2 Cup Red Lentils - Masoor Dal
Tadka (Tempering)
- 1/2 Teaspoon Coconut Oil
- 1/4 Teaspoon Fenugreek Seeds - Jeera
- 2 Dry Red Chili - Or to taste
Instructions
- Separate the mint leaves from the stalks and wash them in running water. Chop leaves roughly.
- Wash toor dal and masoor dal in running water. Soak (optional) for 1 hour. Cook dal in 2 cups water. Use either a pressure cooker or Instant Pot (10 minutes, High Pressure, Slow Release) until dal is mush. Set aside.
- Heat oil in a pan. Add grated fresh ginger. Stir for 20 seconds.
- Add chopped onions. Sauté until translucent and fragrant. About 3-4 minutes.
- Add chopped tomatoes. Cook for one minute.
- Add turmeric powder, black pepper, garam masala and salt. Stir and cook for 1 minute on medium heat.
- Add chopped pudina (mint) leaves.
- Mix well, cover and cook for 2 minutes or until the leaves wilt slightly.
- Add cooked dal. Add water based on your desired consistency. Allow everything to come to a gentle and rolling boil.
Tadka (Tempering)
- Heat oil in a small kadai (pan). Add fenugreek seeds (jeera), dry red chili. Mix for a few seconds until aromatic.
- Pour over the pudina (mint) dal. Serve hot.
Tasty, and a great use for mint!
Indeed!! 🙂