Ingredients

1 cup roasted peanuts
2 tablespoons yellow onion, finely diced
1 spring onion, thinly sliced
3 garlic cloves, thinly sliced
1 thumb of fresh ginger, thinly sliced
¼ teaspoon red chili powder
¼ teaspoon ground cumin
2 teaspoons mustard oil*
1 small tomato, finely diced
½ of a small dried red chili, seeded
½ of a fresh green chili / jalapeno, finely chopped
Pinch turmeric
½ lime, sliced
¼ cup cilantro, finely chopped
Salt

Directions

In a small bowl, combine the peanuts, yellow onion, garlic, ginger, and green chili. Add the chili powder and cumin to the bowl and give it a stir.

In a pan, heat the oil with the dried red chili, turmeric, and salt. Add the tomato and sauté for 1 minute. Pour the heated mixture over the peanut mixture in the bowl. Add the spring onion, cilantro, and a generous amount of salt.

Serve as an appetizer or side dish. Best with freshly popped popcorn.

*Mustard oil is essential. It has a spicy, fragrant quality that enhances the overall taste of the dish. If you have never used it before, it has a yellow hue and a distinct spicy mustard aroma.

Country:
Nepal


Notes and Instructions

Recipe and photo credit: Kristina Skepton and Terri Tucker