This can be served, with rice, alongside any dal (page 433) or as a condiment with spicy stewed dishes. It can also be mixed into yogurt to make a kind of Raita (page 175).
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Toast the seeds in a small dry skillet over medium heat, shaking the pan frequently, until they color slightly, just a couple of minutes. (If the peanuts are raw, you can toast them the same way.)
Step 2
Grind all the ingredients together in a blender or food processor, stopping the machine to scrape down the sides if necessary; you are looking for a coarse grind, short of peanut butter. (If the mixture turns to peanut butter, it’s not a disaster. Add a few more peanuts and make it extra-chunky; I’ve had this that way, too.) Serve immediately or refrigerate for up to a week (bring back to room temperature before serving).
