Cucumber Salad with Peanuts and Cumin-Mustard Tarka

Name: Cucumber Salad with Peanuts and Cumin-Mustard Tarka
Cook time: 50 min
Total time: 50 min
Ingredients: 2 English cucumbers, peeled, quartered lengthwise, seeded and cut into ½-inch pieces; Kosher salt and ground black pepper; 3 tablespoons roasted peanuts; 2 tablespoons lemon juice; 2 tablespoons chopped fresh cilantro; 1 serrano or Fresno chili, stemmed, seeded and minced; 1 tablespoon grapeseed or other neutral oil or ghee; 1 teaspoon cumin seeds; 1 teaspoon yellow mustard seeds

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Cook Time: 50 minutes

Total: 50 minutes

Servings: 4

Cucumber Salad with Peanuts and Cumin-Mustard Tarka

Ingredients

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2 English cucumbers, peeled, quartered lengthwise, seeded and cut into ½-inch piecesKosher salt and ground black pepper3 tablespoons roasted peanuts2 tablespoons lemon juice2 tablespoons chopped fresh cilantro1 serrano or Fresno chili, stemmed, seeded and minced1 tablespoon grapeseed or other neutral oil or ghee1 teaspoon cumin seeds1 teaspoon yellow mustard seeds

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Instructions

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Step 1

In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. Let stand for 15 minutes, tossing occasionally to encourage the liquid to drain.

Step 2

Meanwhile, using a mortar and pestle or the bottom of a heavy skillet, crush the peanuts to fine bits; it’s OK if some larger pieces remain.

Step 3

Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Put the cucumbers in the large bowl and add the crushed peanuts, lemon juice, cilantro and chili; toss to coat.

Step 4

In a small saucepan over medium, combine the oil, cumin seeds and mustard seeds. Cook, swirling the pan, until sizzling and fragrant, about 2 minutes. Pour the mixture over the cucumbers and stir. Let stand at room temperature for 10 minutes, or cover and refrigerate up to 4 hours. Just before serving, taste and season with salt and pepper.