Directions
Notes:- If you do not have a jar of store-bought Indian pickle containing mustard oil, heat 2 tablespoons refined mustard oil (see below) to the smoking point. Remove from the heat, add ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon fennel seeds, ½ teaspoon red chile powder, and a pinch of asafetida. Let it stand for 1 hour, strain to remove the solids, and use. All these ingredients are readily available in Indian grocery stores.
To make jhaal muri masala, combine 1 teaspoon black salt, 1 tablespoon roasted ground cumin, 1 teaspoon chaat masala, and ½ teaspoon ground white pepper. This masala is used to make the dish tangy.
Mustard oil is available in two varieties, filtered and refined. If you are using filtered mustard oil, you will need to first heat it until it reaches the smoking point, then let it cool completely before using. If you are using the refined variety, you can use it right away. In either case, please use mustard oil that is labeled specifically for cooking. If you cannot find it, regular vegetable oil will work as well.
Steps
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1
Done
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In a large bowl, combine the kurmura, onion, kala chana, cucumber, tomato, chiles, peanuts, and cilantro, and toss to stir well. |
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2
Done
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Add the oil, salt, and jhaal muri masala, and toss again to stir well. Garnish with the coconut and serve immediately. |
