Peel the cucumbers, you can skip it too. Discard the ends, and cut them into small pieces. Transfer to a large bowl.
In a pestle mortar or food processor, roughly crush the peanuts to a coarse consistency. Keep aside.
Heat the tadka pan or small pan on medium heat, add ghee to it. Once the ghee is hot add the cumin seeds and hing to it. Mix well.
Let it sizzle for 1 min or so and then take it off the heat. Be careful not to burn it.
Pour the tempering over the chopped cucumbers.
Add ground peanuts, green chili, salt, sugar, lemon juice, and cilantro. Mix well.
Kakdi Koshimbir is ready!! Serve immediately as a side or salad with your everyday meals as well as for festive occasions
Cucumbers: Persian cucumber, mini cucumbers, or English cucumber work really well for this recipe since they have fewer seeds, more crunch, and release less water. They also have thin skin so feel free to skip peeling. Having said that regular cucumber can be used too.Peanuts: they add that must-needed crunch to this salad so highly recommend adding them. Can't imagine this cucumber salad without it.Allergic to peanuts: replace them with a choice of nuts like walnuts, pistachios, or almonds. Make it nut-free: add seeds like sunflower, pumpkin seeds, or sesame seeds.Prefer spicy: add diced chili, I prefer to just make a vertical slit that way it gets easier to pick it out and not that spicy for kids. Or skip the chili to avoid heat. You can also add it to the tadka if you cannot tolerate it raw. Tadka: Make the tempering in ghee as that adds tons of flavor. Skip ghee to make it vegan and use neutral oil instead. Skip hing to make it gluten-free. You can also add curry leaves to tadka if you like.Serving: This salad is best eaten fresh so you can prep everything ahead of time and mix just before serving.Add salt and sugar just before serving to prevent the cucumbers from releasing water. Likewise, add peanuts just before. serving to prevent them from getting soggy.