Have you ever noticed you feel sluggish or heavy on one day and actively running around on the other?
Do you feel foggy on one day while perfectly sharp on very next day?
As a sluggish personality, I feel that switch often. On top of that I am also prone to acidic stomach; limits my use of store-bought pasta sauces or dips.
Ready-to-use sauces have creamy base, hidden sugar content and preservatives-sour liquids. Creamy base & sugar adds up to slow digestion and sour liquids takes over sensitive stomach.
After several testings & trials I came up with this sauce – that perfectly calms any sluggish-irritated stomach!
📊 Summary – A Green Hot Sauce:
Lightens up sluggish feeling.
Calms irritable stomach.
Uses fresh ingredients in the place of added preservatives.
This is the sauce you need to lighten up your sluggishness without adding preservatives or citric acid in your irritated stomach. It adds a bit of freshness, a little kick and wakes up your palate.
If you search ‘green chutney’, it will get you lots of variations on this sauce.
👉 This is lighter & creamier version of that green chutney to use as a sauce in pasta recipe or as a flavor in any dip base.
👉 Green chutney is usually hot, not adaptable for people who are not used to green chili heat – while this sauce is milder version – with added dal – it lowers the heat & adds that creamy base.
Why This Swap Works – Magic of 5 Ingredients
This is not a single swap; it is a five-in-one swap. It improves your meal without bringing down your stomach.
- Fresh lime – replaces artificial sour juices.
- Chill – adds a little kick to waken up the sluggishness.
- Ginger – improves digestion and internal heat.
- Chana dal – replaces creamy base or oils in store-bought sauces.
- Mint-Cilantro – brings in freshness with cooling effect.
👉 Use less of green chili and ginger & add more mint if you are a fiery body personality type.
Not sure which body personality you are?
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Green Sauce: Step-by-Step Method
Ingredients
- 2 tablespoons of gram dal or 3 tablespoons of raw peanuts
- A small bunch of cilantros
- 1-2 green chili (adjust per your resistance)
- 10-15 mint leaves
- A very thin slice of ginger -about an inch of
- 2 tablespoons fresh lime juice
- Salt to taste
Method
Add salt to taste & lime juice.
Soak 2 tablespoons of gram dal at least 3–4 hours before. If you forgot to soak the dal, you can use raw peanuts instead.
If you do not like rawness of the peanuts; slightly roast them in a pan, let it cool, and get the skin out by rubbing them in between your palms.
Add one cube of ice in blender jar; it will balance the heat generated by blender and keep the green vibrant color.
Blend soaked dal, cilantro, mint, ginger to a smooth paste.
Common Kitchen Questions
Can I prepare this sauce in advance?
Yes, you can. Store it in airtight container in refrigerator for up to 3 days or add a thin layer of olive oil on top to keep it fresh in refrigerator for up to 7 days.
How to store this sauce for longer period?
Blend this sauce & freeze it in usable cubes to use it later on. It stays usable up to 2-3 months.
How do I adjust the consistency?
Add pasta water while cooking to adjust the consistency.
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