Peanut Sadeko (Peanut Salad)

To make Peanut Sadeko, start by dry roasting 2 cups of raw peanuts in a pan over medium heat until fragrant and lightly browned. Allow them to cool, then rub them to remove the skin. Next, heat 2 tablespoons of mustard oil in a small pan over low heat for 2-3 minutes, then let it cool. In a large bowl, combine the roasted peanuts with finely chopped onion, tomato, green chillies, garlic, ginger, coriander powder, cumin powder, chaat masala, black salt, and salt. Mix well, drizzle the cooled mustard oil over the mixture, and toss to coat. Refrigerate for 15-20 minutes to meld the flavors, then add lemon juice before serving.

Yes, Peanut Sadeko is both vegan and gluten-free. It contains no animal products and uses ingredients like peanuts, vegetables, and spices that are naturally gluten-free, making it a great option for those with dietary restrictions.

If you don't have mustard oil, you can substitute it with olive oil or any neutral oil like canola or sunflower oil. However, keep in mind that mustard oil adds a distinct flavor that is traditional in Nepali cuisine.

Peanut Sadeko is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Be aware that the peanuts may lose some of their crunch over time.

Peanut Sadeko pairs wonderfully with a variety of drinks. It goes well with traditional Nepali beverages like chai or lassi, as well as refreshing drinks like lemonade or beer. It's a perfect snack to enjoy while sipping on your favorite drink!