Moongphali ka Salad
Ritika & Shuchita Gupta
Note from Mamta: This simple but delicious recipe comes from my youngest niece and niece in-laws. It is a quick salad that can be served both as a snack on its own or as a side salad with other snacks. Amounts and ingredients are approximate and can be changed to suit your taste. Serves 4-6
1 cup (125-150 gm.) shelled peanuts with brown skin intact
1 tsp. oil
1 small red onion, peeled and finely chopped
1 medium sized tomato, de-seeded and chopped finely
1 tbsp. chopped cucumber
1 green chilli, finely chopped
1 tsp. Chat Masala. You can also buy it ready made.
Additional salt to taste, if required
Juice of fresh lemon to taste
1/2 tbsp. chopped green coriander leaves (optional)
Heat the oil in a wok or karahi.
Add peanut and stir-fry until browned. A nice aroma of roasted peanuts can be noticed when they are ready. Do not over-fry to too brown. Burnt peanuts taste bitter. Allow to cool.
Just before serving, place everything except the lemon juice in a bowl and mix.
Squeeze lemon juice on top and mix. I would use juice of half lemon first and then taste. Add more only if needed
Also see Salad Selection.