Made with Acid League x Diaspora Co. Nandini Coriander Living Vinegar, this dressing tantalizes the taste buds on all levels. It's bright and punchy with soft lemon and orange undertones from the vinegar with lots of roasty goodness from toasted cumin and coriander — together known as dhana jeera, dhania jeera, and dhana-jeeru among other names — fruity heat from Guntur Sannam chillies, and a kiss of maple syrup to round everything out.

This dressing is as versatile as it is delicious. Drizzle it over grilled green beans, spoon over charred eggplant, toss with cooked beans and lots of chopped green herbs, or drape over big chunky pieces of peak-season tomatoes. It’s equally tasty as a sauce for flame-kissed chicken breasts, roasted salmon, and tossed with baby lettuces, of course.

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Ingredients

1½ teaspoons whole Nandini Coriander
1½ teaspoons whole Jodhana Cumin
¼ teaspoon Aranya Black Pepper
¼ cup extra virgin olive oil
3 to 4 tablespoons Acid League Nandini Coriander Living Vinegar
½ teaspoon date or maple syrup
1 small shallot, minced (about 1½ tablespoons)
1 clove garlic, finely grated
1¼ teaspoons powdered Guntur Sannam Chillies
¾ teaspoon kosher salt, plus more to taste

Methods

Heat a tadka spoon or small skillet over medium heat. Add the coriander, cumin, and black pepper, and toast until fragrant and the coriander has turned a shade darker, about 30 seconds to 1 minute. Transfer to a spice grinder or mortar and allow to cool for 5 minutes. Grind or pound the spices into a medium coarse powder and transfer to a small mason jar (or, empty Diaspora Co, jar!).
Add the extra virgin olive oil, 3 tablespoons Nandini Coriander Living Vinegar, date syrup, shallot, garlic, Guntur Sannam chillies, and kosher salt to the jar. Seal the lid and shake well to emulsify. Taste and add more vinegar and salt, if necessary. (We like our dressing quite tangy, so a 1:1 oil to vinegar ratio is perfect.) Use immediately or seal and store in the refrigerator for up to 1 week.

Asha's Dhana Jeera-Chilli Dressing

Recipe by: Asha Loupy

Makes: 1/2 cup

Ingredients

1½ teaspoons whole Nandini Coriander
1½ teaspoons whole Jodhana Cumin
¼ teaspoon Aranya Black Pepper
¼ cup extra virgin olive oil
3 to 4 tablespoons Acid League Nandini Coriander Living Vinegar
½ teaspoon date or maple syrup
1 small shallot, minced (about 1½ tablespoons)
1 clove garlic, finely grated
1¼ teaspoons powdered Guntur Sannam Chillies
¾ teaspoon kosher salt, plus more to taste

Methods

Heat a tadka spoon or small skillet over medium heat. Add the coriander, cumin, and black pepper, and toast until fragrant and the coriander has turned a shade darker, about 30 seconds to 1 minute. Transfer to a spice grinder or mortar and allow to cool for 5 minutes. Grind or pound the spices into a medium coarse powder and transfer to a small mason jar (or, empty Diaspora Co, jar!).
Add the extra virgin olive oil, 3 tablespoons Nandini Coriander Living Vinegar, date syrup, shallot, garlic, Guntur Sannam chillies, and kosher salt to the jar. Seal the lid and shake well to emulsify. Taste and add more vinegar and salt, if necessary. (We like our dressing quite tangy, so a 1:1 oil to vinegar ratio is perfect.) Use immediately or seal and store in the refrigerator for up to 1 week.