1. Combine mint leaves with green chillies, all the powders and green mango.
2. Add 4-5 cups of water. Boil and simmer for 5 minutes.
3. Stir in the dal. Add salt and jaggery.
4. Simmer for 2 more minutes and remove from heat.
5. Heat oil or ghee in a small fry pan. Add mustard.
6. When it splutters, add cinnamon, cloves and curry leaves.
7. Fry for few seconds and add to the saaru. Serve hot.

Yields:1 Litre, Approx