Allergens in Mirchi ka Salan: peanuts, sesame, mustard.
Ingredients
Quantities for 4.
- 10 large mild bhavnagri, slit lengthways, seeds scraped out Green Chillithe fat pale ones, not the thin hot ones
- 60g, raw Peanutthe backbone of the gravy
- 3 tbsp Sesame
- 3 tbsp, grated Dried Coconut
- 40g pulp, soaked in 200ml hot water Tamarind
- 1 large, roughly chopped Onion
- 1 tbsp, paste Ginger
- 1 tbsp, paste Garlic
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seedsany more turns the gravy bitter
- 1/2 tsp Nigellaoptional
- 2 sprigs Curry Leaves
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp, grated Jaggeryto round off the sournessoptional
- 100ml Neutral Oilsalan is meant to be an oily gravy
- 400ml Water
- to taste Salt
- 2 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the tamarind in hot water for 20 minutes and squeeze out a thick pulp; strain and keep the liquid.
- Slit the chillies down one side and scrape out the seeds and ribs with a teaspoon handle. That is where nearly all the heat sits.
- Dry-roast the peanuts, sesame and coconut ahead and let them cool fully before grinding, or the paste turns oily and grainy.
Method
- Dry-roast the peanuts in a kadhai over medium heat for 5 minutes until the skins blister and loosen, then rub off the skins in a cloth.
- Roast the sesame in the same pan for 1 minute until it pops, then the dried coconut for 1 minute until it smells nutty and turns pale gold. Cool completely.
- Grind the peanuts, sesame and coconut with 150ml water to a fine, smooth paste. Set aside.Grind for longer than you think. Any grit here stays gritty in the finished dish.
- Heat 3 tbsp of the oil and fry the slit chillies for 2-3 minutes, turning, until the skins blister and go khaki. Lift them out and reserve.
- In the same oil, fry the chopped onion until soft and light brown, about 8 minutes, then cool and grind to a paste.
- Add the rest of the oil to the pan and crackle the cumin, mustard, fenugreek and nigella, then throw in the curry leaves.The fenugreek should barely change colour. Dark fenugreek is bitter.
- Add the ginger and garlic pastes and fry 1 minute until the raw smell goes, then the onion paste, turmeric, chilli powder and coriander powder. Cook 3 minutes.
- Stir in the ground peanut-sesame paste and fry on medium-low for 8-10 minutes, stirring often, until the mixture darkens and oil rises around the edges.This is the step that decides the dish. Undercooked paste tastes raw and chalky.
- Pour in the tamarind water and the remaining water, add salt and the jaggery, and simmer uncovered 12 minutes until glossy and the thickness of pouring cream.
- Slide the fried chillies back in, cover and simmer 5 minutes more, then rest off the heat 10 minutes and scatter with coriander leaves.The chillies should stay whole. Stir gently or not at all once they are back in.
Storage
Keeps 4 days refrigerated and tastes better on day two. The oil sets on top when cold; warm it gently on the stove and stir it back in, adding a splash of water if it has tightened.
Nutrition Good estimate
One serving of Mirchi ka Salan (212 g) is about 474 calories, or 224 calories per 100 g.
Low protein: 8 g a serving, 7% of the calories
| Per serving212 g | Per 100 g | |
|---|---|---|
| Calories | 474 kcal | 224 kcal |
| Protein | 7.9 g | 4 g |
| Carbohydrate | 22.8 g | 11 g |
| of which sugars | 9.0 g | 4 g |
| Fibre | 6.6 g | 3 g |
| Fat | 42.0 g | 20 g |
| of which saturated | 10.3 g | 5 g |
| of which unsaturated | 29.4 g | 14 g |
Nearest database match used for curry leaves, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.