Thecha

• doses: 3 servings; 100g
• tempo ativo: 20 minutes
• tempo total: 30 minutes

Ingredientes

1 tsp (5 ml) oil

8 (35 g) green chilies (Indian/ Thai/ serrano peppers, slightly slit or pricked with a fork); can split and remove seeds and ribs

12 g medium garlic cloves (peeled)

½ to 1 tsp cumin seeds (jeera)

3 Tbsp (32 grams) roasted unsalted peanuts (deskin if you prefer or may use raw & roast)

½ to 1 cup (13-26 grams) coriander leaves with tender stalks

⅓ tsp sea salt (or as needed)

1 Tbsp lemon juice, optional

Instruções

Add oil to a pan and fry the green chilies and garlic cloves, for 3–4 minutes, until blistered. This mellows the raw bite and drives off water.

Add cumin seeds and let toast for 30 seconds.

Cool down and add to the grinder/ stone mortar.

Add the roasted peanuts, coriander leaves and salt. Crush in a mortar into a coarse paste. (Do not use a blender, which makes it smooth and bitter.)

Taste test to adjust salt, and sprinkle a little lemon juice if it's too spicy.

Serve thecha as a side to spice up your meal. It goes well with flatbreads, dal-rice or any one pot dishes like khichdi.

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Informação Nutricional

• Calorias: 99 kcal
• Gordura Total: 7 g
• Gordura Saturada: 1 g
• Gordura Insaturada: 5 g
• Gordura Trans: 0.01 g
• Sódio: 352 mg
• Carboidratos Totais: 7 g
• Fibra Alimentar: 2 g
• Açúcares Totais: 1 g
• Proteína: 4 g