Sunday, November 14, 2010
Radishes and peanuts? They so work together: the bite of the radishes is tempered by the nutty, well, nuts, and you will wonder why the other ingredients are even in there. I hardly noticed them.
The Food of India
7oz (200grams) small radishes, quartered
1/4tsp cumin seeds
1/4tsp black mustard seeds
pinch of asafoetida
1/4tsp ground turmeric
1tbsp lemon juice
2/3cup (100grams) roasted peanuts, roughly chopped
1. Heat the oil in a small saucepan over medium heat, add cumin and mustard seeds, then cover and sjake until seeds start to pop.
2. Add the asafoetida, tumeric and salt to the pan, then remove from the heat, add the lemon juice and leave to cool. Just before serving, arrange the radishes and peanuts in a bowl, pour the dressing over the top and mix thoroughly.