Boiled Peanut Chaat

Ingredients

• 12 cups water
• 3 cups shelled raw peanuts
• 1 (1-inch) piece fresh ginger
• 1/2 serrano chile
• 2 garlic cloves
• 3 tablespoons fresh lemon juice
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon ground turmeric
• 2 tablespoons peanut oil
• 1/2 teaspoon cumin seeds
• 8 fresh curry leaves (from 1 sprig)
• 1 cup salted dry-roasted peanuts
• 1 small red onion, finely chopped (about 1 cup)
• 2 plum tomatoes, seeded and finely chopped (about 1 cup)
• 1/2 (15-ounce) English cucumber, seeded and finely chopped (about 1 cup)
• 1/3 cup loosely packed fresh cilantro leaves, chopped
• 5 tablespoons fresh lime juice
• 1/4 cup loosely packed fresh mint leaves, chopped
• 1 serrano chile, finely chopped
• 1 1/2 teaspoons chaat masala (such as MDH Chunky Chat Masala)
• 1 teaspoon honey
• 1/4 teaspoon cayenne pepper

Steps

1. Bring 12 cups water, raw peanuts, ginger, serrano half, garlic, lemon juice, 2 tablespoons salt, and turmeric to a boil in a Dutch oven over high. Reduce heat to medium, cover, and gently boil until peanuts are tender, but not mushy, about 3 hours and 30 minutes. Drain peanut mixture; discard ginger, serrano half, and garlic. Place peanuts in a large bowl; set aside to let cool.
2. Meanwhile, heat oil in a large skillet over medium. Add cumin seeds and curry leaves; stir until seeds and leaves crackle and become very fragrant, about 1 minute. Add dry-roasted peanuts; toss to coat, and remove from heat.
3. Add roasted peanut mixture, onion, tomatoes, cucumber, cilantro, lime juice, mint, chopped serrano, chaat masala, honey, cayenne, and remaining 1/2 teaspoon salt to boiled peanuts; toss to coat. Serve immediately.