Hara Namak translates to green salt! The first time I ate this delicious salt was at my friend Deepti’s place and I was blown away! It is just salt, what is the big deal, you may ask! Yes, it is salt, but it is salt packed with flavor. It enhances the taste of fruits, salads and way more! In Himachal, it is sprinkled over over grapefruit, oranges, radishes according to my friend, Giniya. It is staple in my house now. I sometimes cheat and add it to curries as well instead of regular salt. Indian cuisine is so vast and I probably have tasted less than 5% of it! I am so glad for having friends who introduce me to cuisines from their mother land!

What you will need:

How to make it:

• Wash the green chilies, mint and coriander leaves. Pat dry on a paper towel.
• In a mixer, add the green chilies, mint and coriander leaves and grind into a fine paste.
• You can adjust the quantity per your liking. If you like spicy, add more chilies.
• Now, add this paste to the salt along with the hing. Mix well. It should look something like this. If you feel it is too watery, add more salt.

  

• Spread this salt on a large plate. Dry in the sun for 2-3 days. Ensure that the salt is completely dry.
• You can also dry this in the oven. Heat the oven at 150 degrees and dehydrate for 7-8 hours.
• Store in an air tight container. This salt will last you at least a year if dried properly.
• Add to salads, enjoy with tart fruits or just sprinkle on pakodas.