Submitted by : Manisha Goyal

Ingredients :
Sesame seeds – 2 tbsp
Corriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Peanuts – 1/2 cup
Dry red chilly – 5
Ginger – 1″
Garlic – 4 pods
Mustard seeds – 1 tsp
Curry leaves – 8
Onion – 1 medium
Tamarind pulp – 2 tbsp
Jaggery – 1 tbsp
Turmeric, salt, Kashmiri lal mirchi
Oil – 3 tbsp


  • Dry roast sesame seeds, corriander seeds, cumin seeds, peanuts, dry chilly and curry leaves. Cool and make a fine paste. Add water if required.
  • Dry roast onions, garlic and ginger. Cool and make a smooth paste.
  • Heat oil. Add mustard seeds. Let them crackle. Add the onion paste and sauté nicely. Add salt and turmeric. Cook till done.
  • Add the peanut paste and little water. Cover with a lid and let it cook for ten minutes in low flame. Stir occasionally.
  • Add jaggery and tamarind pulp. If it’s too thick, add some more water.
  • Serve hot with biryani.

Tips:You can add fried chillies or sautéed diced onions to the Salan.



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