A refreshing and versatile dip that adds spice and zing to any savory dish
- 1 bunch Cilantro leaves
- 4-5 leaves Mint leaves
- 1/2 teaspoon Cumin seeds
- 1 pinch Asafetida
- 1/4 teaspoon Rock salt (or sea salt)
- 1/4 teaspoon Pink salt
- 1 tablespoon Lime (or lemon) juice
- 2 tablespoons Water
- 1 pepper (Optional) Green chili pepper
Wash cilantro and mint leaves to remove any dirt or debris
Starting with the cilantro and mint leaves, add all of the ingredients in a blender and blend until you get a paste and most leaves are well ground.
If the blender is not able to blend the leaves, add some water, 2 tablespoons at a time, and try again.
Serve cold on the side as a dip.
Store in the fridge for up to a week.
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