Peanut soup with Couscous
-1 Cup roasted peanuts
-1 tbsp grated ginger
-3 skinny Indian green chilies
Spices to use : Masala dabba spices
-pinch turmeric, 1/4 tsp red chili powder, cumin seeds
Optional: Chopped cilantro
-Crush together peanuts and green chilies in a mortar and pestle. Or if you do not have mortar and pestle then coarsely chop or process in food processor. Do not make a fine powder. You want it to be really coarse
– In a heavy bottom pot or dutch oven heat some oil. Temper the oil with cumin seeds. Then add chopped tomatoes, ginger and let it cook for 3-4 mts until the tomatoes are softened.
– Add the crushed peanuts and chili powder and mix it well for 2-3 mts.
– Add 2 1/2 cups of water, Masala dabba spices and salt it to your taste. You can add chopped cilantro. Close the lid and let it all blend for 5-6 mts.
– Pour over the warm Couscous and serve.
Instant pot Instructions:
-Follow the recipe on saute mode first. Then when done, close the lid and cook for 2 mts on high pressure. Let the pressure release naturally as this has liquid in it.
– Always cook the tomato and ginger together so it doesn’t burn and enhances the flavor of the dish.
-The green chilies are the key to this dish. it needs to be really hot but not hot like habanero
-The reason that chili should be hot is because when you have to crush it with peanuts which is very dense and oily. This combination balances out the heat.
This soup is called “Shenga chi aamti” meaning peanut soup back in maternal hometown Mumbai. Usually this combo of couscous is eaten during the day of fasting to avoid eating rice or wheat. This is a very traditional dish and generally not found in any restaurants or commercial places.
This soup is so tasty that i can eat this everyday. When served over couscous it becomes a whole filling meal. You can also eat this with rice or any other grain of your choice.