DRIED PEANUTS RECIPES

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CAJUN BOILED PEANUTS RECIPE | ALLRECIPES



Cajun Boiled Peanuts Recipe | Allrecipes image

This is my husband's spicy and delicious recipe! It's a tradition during football season. Dry crab boil and jalapenos instill the peanuts with a distinctive salty, spicy flavor.

Provided by TERESAFL

Categories     Appetizers and Snacks

Total Time 8 hours 5 minutes

Prep Time 5 minutes

Cook Time 8 hours 0 minutes

Yield 8 cups

Number Of Ingredients 3

5 pounds raw peanuts, in shells
1 (6 ounce) package dry crab boil
1 (4 ounce) can sliced jalapeno peppers, with liquid

Steps:

  • Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.

Nutrition Facts : Calories 403.2 calories, CarbohydrateContent 11.6 g, FatContent 35 g, FiberContent 6.1 g, ProteinContent 18.3 g, SaturatedFatContent 4.9 g, SodiumContent 71.3 mg, SugarContent 2.9 g

TOOR DAL (SPLIT YELLOW PIGEON PEAS) RECIPE - NYT COOKING



Toor Dal (Split Yellow Pigeon Peas) Recipe - NYT Cooking image

Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you’re not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot. 

Provided by Tejal Rao

Total Time 4 hours

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 12

1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

Steps:

  • Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
  • Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
  • Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
  • Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

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