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Cucumber Salad with Peanuts and Cumin-Mustard Tarka
This light and refreshing salad is a summer staple in the Indian state of Maharashtra. It features tarka, a mixture of spices and/or aromatics that have been bloomed in fat. When heated, the cumin and mustard seeds release essential oils, adding layered earthy notes and pops of texture to the finished dish. Salting and squeezing the cucumbers removes excess moisture and yields slices with a satisfying crunch. To ensure the peanuts break down and provide a craggy surface for other ingredients to cling to, we crush them. A mortar and pestle is best, but the bottom of a heavy skillet also works.
4
Servings
Tip
Don’t just chop the peanuts. Crushing them makes for a finer texture that coats the cucumbers. This encourages the lemon juice, herbs and spices to cling as well, so each bite is a burst of flavors and textures.
50 minutes
30 minutes active
Ingredients
-
2
English cucumbers, peeled, quartered lengthwise, seeded and cut into ½-inch pieces
-
Kosher salt and ground black pepper
Directions
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01In 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.
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