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Indian

Maharashtrian Shengdana Salad

Shengdana salad dresses roasted peanuts with onion and tomato, a Maharashtrian koshimbir.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Maharashtrian Shengdana Salad

25 mintotal

15 min hands-on10 min hands-off

Prep 10 min · Cook 5 min

Serves
2
Difficulty
Easy
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

  1. In a heavy-bottomed pan, dry roast the peanuts on low heat for 7-8 minutes until they have brown spots and smell nutty.

    7–8 min

  2. Let the peanuts cool completely. Rub them between your palms to remove the skins. You can leave some skins on for a rustic look.

  3. In a mixing bowl, combine the roasted peanuts, chopped onions, and chopped tomatoes.

  4. Add the green chillies, red chilli powder, chaat masala, salt, and black salt. Toss well.

  5. Squeeze the lemon juice over the mixture and toss again.

  6. Garnish generously with fresh coriander. Serve immediately to retain the crunch.

How to tell it's done

Intensely crunchy, spicy, and tangy.

Nutrition

Per serving, from 2 servings.

330kcal

Where the calories come from

  • Protein14.8 g17%
  • Carbohydrate13.4 g15%
  • Fat27.1 g68%
Sugars
4.9 g
Saturated fat
3.5 g
Fibre
5.6 g
Potassium
522 mg
Calcium
62 mg
Iron
2.7 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

For a true 'dhaba' style texture, slightly crush half of the roasted peanuts in a mortar before mixing them in.

What to serve it with

A fantastic appetizer or 'chakna' (snack) to serve before dinner.

Common mistakes

The peanuts are soft rather than crunchy.
Roast them on low heat for the full seven or eight minutes and let them cool completely before they go anywhere near the onion. Warm peanuts steam themselves in the bowl and never crisp up again.

Substitutions

  • Roasted chana dal replaces the peanuts where there is a nut allergy, though it is drier and needs a little more lemon.

Storing and reheating

Roasted peanuts keep two weeks in an airtight jar and are the part to prepare ahead. The dressed salad has about half an hour before the peanuts soften in the tomato juice.