Ingredients:
1 cup raw peanuts with skin
1 tsp mustard seeds
1 tsp split black gram (urad dal)
1-2 dried red chillies
1/8-1/4 tsp turmeric
A pinch of asafoetida
4-5 curry leaves
1-2 tbsp coconut, freshly grated (frozen works too, but fresh is recommended)
Salt to taste
MethodSoak the peanuts for 1 hour in water.
Pressure cook it with turmeric for 1-2 whistles until soft.
Drain the peanuts well and set aside.
In a skillet in little oil, pop the mustard seeds.
Then add in the lentil along with dried chilli and asafoetida.
Add the curry leaves, coconut, peanuts along with salt.
Give it a quick mix until well combined. Stir gently for another minute or two.
Serve. A simple salad.
Pressure cook it with turmeric for 1-2 whistles until soft.
Drain the peanuts well and set aside.
In a skillet in little oil, pop the mustard seeds.
Then add in the lentil along with dried chilli and asafoetida.
Add the curry leaves, coconut, peanuts along with salt.
Give it a quick mix until well combined. Stir gently for another minute or two.
Serve. A simple salad.
