Shengdana Koshimbir
A light, zesty Maharashtrian salad made with crunchy roasted peanuts, finely chopped onion, and fresh coriander. A squeeze of lemon and a whisper of green chili bring everything together, making it a perfect quick side for lunch or a fasting-day staple.
For 4 servings
- roast · ~5 min
Roast the peanuts.
1.Heat a pan over medium heat and add 1 cup raw peanuts.2.Dry roast, stirring continuously, until the skins darken slightly and you smell a nutty aroma (3-4 minutes).3.Take off the heat and let the peanuts cool completely.TIPDo not step away — peanuts burn quickly once they get hot. - prep · ~3 min
Crush the peanuts coarsely.
Once cool, rub the peanuts between your palms to loosen the skins, then blow them away. Crush the cleaned peanuts lightly in a mortar-pestle or pulse once in a mixer to get a coarse, uneven texture. Do not make a powder.
- mix · ~1 min
Combine all the ingredients.
1.In a mixing bowl, combine the crushed peanuts, finely chopped onion, deseeded tomato, and green chili.2.Add the grated fresh coconut and chopped coriander leaves.3.Sprinkle salt and squeeze in the lemon juice.4.Toss everything together until the ingredients are well distributed.TIPAdd the salt and lemon juice just before serving to keep the salad crunchy. - serve
Serve immediately at room temperature.
Transfer to a serving bowl and enjoy as a side with roti, rice, or as a light fasting snack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the roasted peanuts between your palms when cool — the skins slip right off without extra work.
- 2Crush the peanuts coarsely in a mortar-pestle for uneven bits; a food processor can make them too powdery.
- 3Deseed the tomato completely to prevent the koshimbir from becoming watery and soggy.
- 4Add lemon juice and salt only at serving time to keep the onions and peanuts crunchy.
- 5Use freshly grated coconut for authentic texture; frozen coconut can become mushy upon thawing.
- 6For a more intense heat, slit the green chili instead of chopping it — the flavor releases gradually.
Adapt it for your goals.
Low-oil
Skip the coconut and add extra chopped cucumber for a lighter, more hydrating version with fewer calories, perfect for weight-conscious meals.
high proteinHigh-protein
Mix in a handful of roasted chana dal (split chickpeas) or cooked sprouts for a protein boost that makes this salad a more substantial fasting-day snack.
jainJain
Omit the onion and use only tomato, peanuts, and finely chopped raw banana or cucumber to align with Jain dietary restrictions while keeping the fresh crunch.
veganVegan
This recipe is naturally vegan — simply ensure no ghee or dairy is used in any variation; it already relies on plant-based ingredients.
spicy masalaSpicy-masala
Add a pinch of red chili powder and chaat masala to the mix for a tangy, spicy twist that pairs wonderfully with parathas or biryani.
Why this is on our healthy list.
Rich in Plant Protein
Peanuts provide a good source of plant-based protein, making this salad a satisfying and energy-sustaining option for light meals or fasting days.
Good Source of Healthy Fats
Roasted peanuts and fresh coconut contribute heart-friendly monounsaturated and medium-chain fatty acids that support satiety and nutrient absorption.
High in Dietary Fiber
The combination of peanuts, coconut, onions, and tomatoes delivers a solid dose of dietary fiber, promoting digestive health and fullness.
Naturally Low in Sodium
Using only a pinch of salt makes this dish a low-sodium option that can be easily adjusted for those monitoring their salt intake.
Packed with Antioxidants
Fresh coriander, green chili, and lemon juice bring vitamin C and antioxidants that help boost immunity and reduce oxidative stress.
Frequently asked questions
Yes, but skip the dry-roasting step and reduce added salt. Wash and dry the salted peanuts to remove excess salt if needed.
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