Ingredients
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12 cups water
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3 cups shelled raw peanuts
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1 (1-inch) piece fresh ginger
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1/2 serrano chile
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2 garlic cloves
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3 tablespoons fresh lemon juice
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2 tablespoons plus 1/2 teaspoon kosher salt, divided
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1/4 teaspoon ground turmeric
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2 tablespoons peanut oil
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1/2 teaspoon cumin seeds
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8 fresh curry leaves (from 1 sprig)
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1 cup salted dry-roasted peanuts
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1 small red onion, finely chopped (about 1 cup)
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2 plum tomatoes, seeded and finely chopped (about 1 cup)
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1/2 (15-ounce) English cucumber, seeded and finely chopped (about 1 cup)
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1/3 cup loosely packed fresh cilantro leaves, chopped
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5 tablespoons fresh lime juice
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1/4 cup loosely packed fresh mint leaves, chopped
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1 serrano chile, finely chopped
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1 1/2 teaspoons chaat masala (such as MDH Chunky Chat Masala)
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1 teaspoon honey
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1/4 teaspoon cayenne pepper
Directions
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Bring 12 cups water, raw peanuts, ginger, serrano half, garlic, lemon juice, 2 tablespoons salt, and turmeric to a boil in a Dutch oven over high. Reduce heat to medium, cover, and gently boil until peanuts are tender, but not mushy, about 3 hours and 30 minutes. Drain peanut mixture; discard ginger, serrano half, and garlic. Place peanuts in a large bowl; set aside to let cool.
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Meanwhile, heat oil in a large skillet over medium. Add cumin seeds and curry leaves; stir until seeds and leaves crackle and become very fragrant, about 1 minute. Add dry-roasted peanuts; toss to coat, and remove from heat.
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Add roasted peanut mixture, onion, tomatoes, cucumber, cilantro, lime juice, mint, chopped serrano, chaat masala, honey, cayenne, and remaining 1/2 teaspoon salt to boiled peanuts; toss to coat. Serve immediately.