Total time: 20 minutes
Servings: Makes two-thirds cup
Note: From "The Bombay Café" by Neela Paniz. Dalia, or channa, are small, split chickpeas, available in Indian markets.
12 to 14 serrano chiles, coarsely chopped
3 cups loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 tablespoon dalia or channa
2 tablespoons lemon juice
1 teaspoon salt
4 to 5 tablespoons water
Combine the chiles, cilantro, mint, dalia, lemon juice and salt in a blender and purée, adding the water as needed. Scrape the sides of the blender down several times with a spatula. Adjust seasoning to taste.
Each tablespoon: 10 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 215 mg. sodium.Copyright © 2014, Los Angeles Times