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Indian · Side
Mungphalli Mooli Bhajee Peanuts with Radish Greens
Raw peanuts boiled until just tender, then stewed with peppery radish greens and seasoned with garlic, chopped cumin and dried chiles in ghee, jaggery, toasted chickpea flour and lime: sweet, hot, bitter and sour all at once.
- YieldServes 6
- Hands-on20 min
- Total54 min
- Difficulty
Ingredients
- 145 graw skinless peanuts, about 1 cup
- 950 mlwater, in two 475 ml additions
- 100 gradish greens, about 2 cups firmly packed, washed twice and finely chopped
- 1 tspcoarse kosher or sea salt
- ½ tspground turmeric
Tempering
- 2 tbspghee or canola oil
- 1 tbspcumin seeds, coarsely chopped
- 6 clovesgarlic, medium, finely chopped
- 4dried red Thai or cayenne chiles, stems removed
Finish
- 2 tbsptoasted chickpea flour, chickpea flour dry-toasted until reddish brown
- 2 tbspjaggery or dark brown sugar, crumbled or chopped, firmly packed
- ½ tspcayenne
- 1large lime, juiced
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