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Indian Spiced Boiled Peanuts (Ubli Moomphali) – vegetarian recipe
Stav Kogan

Indian Spiced Boiled Peanuts (Ubli Moomphali)

A seasonal delicacy of fresh, green peanuts simmered in a fragrant bath of whole Indian spices. This simple, wholesome, and aromatic snack is perfect for sharing and offers a tender bite similar to edamame.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 225
Ingredients Method Nutrition

Ingredients
  

  • 2 dried hot red chilies
  • 1 tsp (5 ml) black peppercorns
  • 1 tsp (5 ml) whole fennel seeds
  • 1 tsp (5 ml) whole cumin seeds
  • 1 tsp (5 ml) whole fenugreek seeds
  • 2 tsp (10 g / 0.35 oz) salt
  • 10 oz (280 g) fresh peanuts in their shells
  • 4 cups (960 ml) (1 liter) water
  • Look for fresh, 'green' peanuts at farmers' markets or Asian grocery stores during their short season, typically late summer to early fall.
  • The cooking time is a guide. Test a peanut after 10 minutes; it should be tender but not mushy. Larger peanuts will require more time.
  • Feel free to adjust the spice level. Add more chilies for extra heat or a cinnamon stick for a touch of warmth.
  • Store leftover boiled peanuts in their shells in an airtight container in the refrigerator for up to one week.

Method
 

  1. In a medium pot, combine the water with the dried chilies, peppercorns, fennel, cumin, fenugreek, and salt.
  2. Bring the mixture to a simmer.
  3. Cover the pot and let the spices infuse the water by simmering gently for 10 minutes.
  4. Strain the aromatic water through a fine-mesh sieve, discarding the whole spices. Return the infused liquid to the pot.
  5. Add the fresh peanuts to the spiced water.
  6. Bring the pot to a boil, then reduce the heat to low, cover, and simmer gently for 10-15 minutes. The cooking time will vary based on the size of your peanuts.
  7. Drain the peanuts thoroughly.
  8. Serve them lukewarm or cold, ready to be shelled and enjoyed.

Nutrition

Calories: 225kcalCarbohydrates: 15gProtein: 10gFat: 15g

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