Peanuts (Moongphali)
Whether it's polyal or chat! Earth beans that create a fragrant and crispy texture
Description
Roasted or fried peanuts. In Indian cuisine, used not just as snacks but heavily as dish ingredients for 'texture and savory accents'.
Classification: For Everyone,Nuts,Texture Accent
Shops selling Peanuts (Moongphali)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Peanuts
Instructions
- When making Lemon Rice or Tamarind Rice (South Indian mixed rice), fry raw peanuts crispy fragrantly in tempering oil before mixing into rice.
- Mix into Bhel Puri (street snack) with boiled potatoes etc. creating texture contrast.
- Pulverize in a mixer into powder, acting as the rich filling base for stuffed eggplant curry (Bharli Vangi).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Cashew nuts (texture gets softer but as a nut sub)
Pairing
Lemon Rice, Bhel Puri, Poha (Rice flakes stir-fry)
Trivia
[Hardcore] Called 'Moongphali'. Especially in South/West Indian (Maharashtra, Gujarat) cuisine, the absolute infrastructure appearing almost invariably in recipes as an easier, familiar richness-adding/texture-adding item than cashews.
Eating tips & etiquette
[Unique Eating] Batter with spices and chickpea flour (Besan), deep-fry crispy into 'Masala Peanuts', devouring infinitely as the ultimate companion for Chai or beer!
Allergen
Peanuts