Grazing my way through the day, it can be hard to sit down to a proper meal. Time constraints often create an imposing barrier to reasonable meal prep, leaving me at the mercy of my pantry when hunger strikes. Granted, there are just as many instances where my only excuse is a basic, child-like craving for snack foods, conventional lunch or dinnertime fare be damned.
For anyone else affected by these same cravings, take heart in knowing that you’re not alone, and that there is a cure.
Peanut sadeko, a Nepalese appetizer that satisfies like an entree and tastes like a snack, doesn’t translate easily to a typical American eating agenda. Some call it salad, but of course there are no leafy greens and scant vegetables, so my best advice is to enjoy it with an appetite for adventure, anytime it you see fit.
Biting, lingering heat from pungent mustard oil envelops warm peanuts, mixed with a hefty dose of ginger, jalapeno, and chaat masala for a savory, spicy blend. “Sadeko,” sometimes romanized as “sandheko,” simply refers to the basic seasoning that blends these sharp, distinctive, yet somehow harmonious flavors together, infusing a wide range of recipes throughout the Himalayas. Though nontraditional, crispy roasted edamame join the party in my personal mix for a resounding cacophony of crunch in every mouthful.
Unexpected, undefinable, yet undeniably addictive, it hits all the right notes for instant gratification.
- 1 Tablespoon Mustard Seed Oil
- 4 Cloves Garlic, Minced
- 1 Inch Fresh Ginger, Peeled and Minced
- 1 1/2 Cups Roasted, Unsalted Peanuts
- 1/2 Cup Dry Roasted Edamame
- 1 Tablespoon Lime Juice
- 1 Roma Tomato, Diced
- 1 Jalapeno, Finely Chopped
- 1 Teaspoon Chaat Masala
- 1/2 Teaspoon Salt
- 1 Scallion, Thinly Sliced
- 1/2 Cup Fresh Cilantro, Finely Chopped
- Set a medium saute pan over moderate heat and add the oil. Once shimmering, saute the garlic and ginger for about 2 - 3 minutes, until aromatic. Introduce the peanuts and edamame, tossing to coat and incorporate.
- Cook for about a minute before drizzling with lime juice. Introduce the tomato and jalapeno next, stirring well, and saute for just a minute longer, until the vegetables have softened slightly. Season with chaat masala and salt.
- Turn off the heat before adding the scallion and cilantro last, tossing thoroughly to blend all the ingredients evenly throughout the mixture. Transfer to a bowl and serve over rice, in lettuce cups, in with a spoon!
Additional peanuts can be used instead of dry roasted edamame for a more "authentic" rendition.
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Amount Per Serving: Calories: 265Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 182mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 11g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.