A refreshing Indian-inspired salad recipe, made by tossing together cabbage, tomatoes, onion, chillies, cumin-infused ghee and fresh coriander. Serve as a wonderful side dish to any meal.
To grind peanuts, process them in a food processor until coarsely ground. Try not to over-process them, otherwise you will have peanut butter.
Great by itself or with baba ganoush and pita. This one will definately need about a day in the fridge with occasional stirring to reach full flavor. - 31 Mar 2001 (Review from Allrecipes US | Canada)
This was so good, with a smoky, nutty flavor. I wasn't sure about it at first, but the longer it sat, the more flavorful it became. I prefer a milder onion flavor, so I used scallions, and I used unrefined coconut oil instead of butter. I don't eat peanuts, so instead of peanut powder, I used almond powder and finely ground cashews, which are fairly sweet, so I omitted the sugar. Next time, I'll add just a bit more cumin seed to enhance the smoky flavor. This was perfect with Indian Dahl with Spinach, also from this site. - 13 Sep 2007 (Review from Allrecipes US | Canada)
I fried the onion in a small amount to oil so my DH could eat this. leaving out the chile pepper for his portion. I should have left my portion without the pepper also, as it was very strong! Next time I might use a bell pepper instead of the hot variety! This went nicely as the filling with some beans in a burrito! - 14 Nov 2010 (Review from Allrecipes US | Canada)