Author Name: Dishit Nathwani

Address:– Teliya Mill Gate No 2, Opp Century Market, Nr Prem Darwaja, Kalupur-06, Ahmedabad

Mobile No:- +919925125251 / +91 792213 1151

When people think of masala groundnut, they instantly imagine its masala version masala groundnut or sweet pongal. This is the reason why most of the recipes involve masala groundnut as a necessity.

Though masala groundnut is widely used in many Indian recipes, there are several other uses also which can be made into amazing dishes for breakfast or snacks. Let us see how we can make use of this ingredient and create some more taste out of it:

1) Masala Groundnut Podi

Ingredients Required:

Groundnuts – ½ cup Soaked overnight Black Gram dal – 1 tablespoon Bengal gram dal – 1 teaspoon Red chillies – 2-3 Green chillies- 5 Cumin seeds – 1/2 teaspoon Hing- a generous pinch Salt to taste

Method:

Dry roast the ingredients mentioned in tasty masala groundnut podi. Allow it to cool and then grind into fine powder. Store in an airtight container and use it in idli, dosa or even in your salad.

2) Masala Groundnut Podimas (Instant masala groundnut powder) Ingredients Required:

Groundnuts – 1/4 cup Sesame seeds oil – 1 teaspoon Chana Dal – 1 teaspoon Bengal gram dal- 3 teaspoons Red chillies – 6 Green chillies -3 Cumin seeds – 2 teaspoons Hing -a generous pinch Salt to taste Method: Dry roast the ingredients mentioned above masala groundnut podimas. Allow it to cool and then grind into fine powder. Store in an airtight container and use it in idli, dosa or even in your salad.

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3) masala groundnut sweet pongal Ingredients Required:

Groundnuts – 1/4 cup Moong dal (split green gram) -1 tablespoon Black thick poha- 2 tablespoons Ghee – 1 teaspoon Mustard seeds- 1/2 teaspoon Cumin seeds- 1/2 teaspoon Red chillies- 3 Green chillies -5 Cashew Nuts -7 Raisins- 5 Ginger pieces -a small piece of Salt to taste Method: Soak moong dal and black thick poha together for a minimum of two hours. Roast the masala groundnut till a nice aroma comes out. Add this masala groundnut to the soaked moong dal and poha along with ghee, salt and cook it in low flame till all water is evaporated. Pinch the pieces of ginger just just before you serve masala groundnut sweet pongal .

4) masala groundnut rice Ingredients Required:

Groundnuts – 1/2 cup Bengal gram dal- 1 tablespoon Moong dal (split green gram) -1 teaspoon Urad Dal- 1 teaspoon Green peas- 1/4 cup Ghee -1 teaspoon Mustard seeds- 1/2 teaspoon Cumin seeds- 2 cloves Chana Dal -1 teaspoon Red chillies -3 Ginger piece -a small piece Salt to taste Method: Soak bengal gram dal, moong dal and urad dal for at least two hours. Drain the water completely then roast masala groundnut till a nice aroma comes out. Add this masala groundnut to the soaked bengal gram dal, moong dal along with green peas and cook in low flame by adding very little water until all masala is well combined and all masala is incorporated with rice Prepare the spices masala mix with Ghee and add it to cooked masala groundnut rice .

5) masala groundnut soup Ingredients Required:

Groundnuts – 1/4 cup Bengal gram Dal- 2 tablespoon Moongdal ( split green gram)- 3 tablespoons Pumpkin pieces -1 small piece Turmeric powder- a pinch Tomato – 1 Ginger piece -a small piece Water as required Cumin seeds – 2 teaspoons Red chillies -4 Green chillies -2 Salt to taste Method: Soak masala groundnut overnight or for at least 3-4 hours. Drain the water completely. Roast masala groundnut with salt until a nice aroma comes out. Add masala groundnut to two cups of water, turmeric p o w d e r, salt and pressure cook it for three whistles. Allow the steam to escape naturally before opening the cooker . Mash the masala groundnut soup with masher or masala groundnut masher. Add more water if required and cook for 10 more minutes on medium flame. Finally temper it with cumin seeds, red chillies and green chillies.

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6) Masala Groundnut Pachadi Ingredients Required:

Groundnuts – 1/4 cup Bengal gram dal- 2 tablespoon Moong Dal -1 teaspoon Chana Dal- 1 teaspoon Turmeric powder- a pinch Mustard Seeds- 1/2 teaspoon Cumin seed s- 2 cloves Ginger piece -a small piece Green chilly -2 Salt to taste Method: Soak masala groundnuts overnight or at least three hours. Drain the water completely. Roast masala groundnut with salt until a nice aroma comes out. Add masala groundnut to one cup of water, turmeric powder and pressure cook it for three whistles. Allow the steam to escape naturally before opening the cooker . Mash masala groundnut with masher or masala groundnut masher. Add masala groundnut pachadi to one cup of hot water or broth, boil it for 10 minutes. In a separate pan, temper mustard seeds, cumin seed and green chillies with oil until they crackle . Mix masala groundnut pachadi into this tempering and mix well. Serve hot as soup or as an accompaniment .

7) Masala Groundnut Kootu Ingredients Required:

Groundnuts – 1/4 cup Bengal gram dal- 2 tablespoon Moong Dal -1 teaspoon Chana Dal- 1 teaspoon Turmeric powder- a pinch Mustard Seeds- 1/2 teaspoon Cumin seed s- 2 cloves Ginger piece -a small piece Green chilly -2 Salt to taste Method: Soak masala groundnuts overnight or at least three hours. Drain the water completely. Roast masala groundnut with salt until a nice aroma comes out. Add masala groundnut to one cup of water, turmeric powder and pressure cook it for three whistles. Allow the steam to escape naturally before opening the cooker . Mash masala groundnut kootu with masher or masala groundnut kootu masher. Add masala groundnut kootu to one cup of hot water or broth, boil it for 10 minutes. Finally temper masala groundnut kootu with tempering ingredients. Mix masala groundnut kootu into this tempering and mix well. Serve hot as soup or as an accompaniment .

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