Nepalese Peanut Salad (Badam Sandheko)

I immediately fell in love with this simple salad after encountering it at a rooftop bar in Pokhara.  It pairs exceedingly well with beer, which is why it is often featured on bar menus throughout Nepal.  This salad is spicy, mouth tingling, sour, crunchy, and is a perfect foil for drinks.  This recipe makes enough for a crowd.  If you are doing this ahead of time, mix everything together and add the peanuts at the end so that they don’t get soggy.  Also, if you aren’t a fan of mustard oil, you can substitute with olive oil or another cooking oil, though I urge you to try it as is the first time.


Badam Sandheko

3 cups roasted peanuts

2 medium red onions, minced

6-9 cloves of garlic, minced

6 red chilies, minced

2 medium tomatoes, chopped

1 large bunch of cilantro, chopped

2 limes, juiced

1 tsp cumin powder

1 tsp coriander powder

2 Tbsp mustard oil

1 tsp salt

1. Mix onion, garlic, chilies, tomatoes, cilantro, juice from the two limes, cumin, coriander, mustard oil, and peanuts.  Toss and season with salt.

Every time I make this salad, I’m reminded of the beautiful lake filled with colorful boats in the center of Pokhara.


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