Danyachi Usal, Maharashtrian Peanut Curry
by Tarla Dalal

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A tongue-tickling and scrumptious preparation of cooked peanuts perked up with a traditional tempering and a flavourful coconut paste, the Danyachi Usal can be served with meals or separately as a tea-time snack.

Ready within 10 minutes, this satiating dish is also easy to prepare. Just make sure you serve it immediately, before the flavours of cumin, green chillies and ginger sober down.

This dish tastes absolutely delicious when served along with both rice and rotis .

Danyachi Usal, Maharashtrian Peanut Curry recipe - How to make Danyachi Usal, Maharashtrian Peanut Curry

1 cup raw peanuts
1 tbsp oil
1/2 tsp cumin seeds (jeera)
salt to taste

To Be Ground To A Smooth Mixture (using 1/2 Cup Of Water)
3/4 cup grated coconut
1 tbsp roughly chopped green chillies
1 tsp roughly chopped ginger (adrak)

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Combine the peanuts, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a non-stick kadhai and the cumin seeds.
When the seeds crackle, add the ground paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
Add the peanuts along with the water, little salt, mix well and cook on a slow flame for 3 minutes, while stirring occasionally.
Serve immediately garnished with coriander.

Nutrient values (Abbrv) per serving