Ingredients
2 cups unroasted peanuts, shelled
1 large onion finely chopped
1 large tomato finely chopped
1 tbsp. coriander leaves finely chopped
1 small sprig mint leaves, finely chopped
1 green chilli finely chopped or 1/4 tsp. red chilli crushed fine
1 tsp. cumin seeds coarsely crushed
1/2 tsp. sugar
1 tbsp. white vinegar
Salt to taste
METHOD:
- Wash peanuts, add water, pressurecook for 2-3 whistles.
- Nuts should be cooked, but firm and not mushy.
- Drain, wash under running water.
- Allow all water to drain in colander for 10 minutes.
- Take in a large salad bowl, add all other ingredients.
- Toss well till flavours blend, refrigerate till chilled.
- Serve chilled as a filling salad.
Making time: 30 minutes (excluding chilling time)
Makes: 5 servings
Shelflife: 1 day refrigerated
