Wash and drain the leaves for a while.

In a microwave-safe bowl add 1 tsp of oil and Bengal gram. Microwave for 30 secs, if required for another 15 secs. It mostly starts smelling good at this stage, remove to a plate.

Next, add the urad dal and micro for 30 secs, followed by dry chilies. At this stage, you will see that the bowl will not have any oil left behind, so it's almost like dry roasting the chilies.

Remove and allow to cool. Add salt and blend in a mixer. First run the dals, followed by mint leaves.

Add water for everything to run smoothly.

Remove and microwave for 1 - 2 mins depending on how much water you added. You can even add a few drops of oil so that the raw smell leaves completely.

Serve with any tiffin or rice as a side dish.