Mint leaves – 2 bunches Black gram (urud dal) – 3 spoons full Ginger – 1 small piece Ghee – 10 ml Pepper – 1 Rock salt – according to taste
Method: It is usually prepared as chutney. Separate the leaves. Wash and sauté them in ghee for two minutes. Along with sautéed black gram, ginger, rock salt, and pepper, put it into a mixer and grind it into a smooth paste. The chutney is now ready.
Agni - Means ‘fire’. In the sense of Ayurveda, Agni governs and controls digestion and metabolism.
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