Wash Ker and Sangri separately 2-3 times to remove all the dirt. Soak separately in 4-5 cups of water for 8-10 hours. Wash again 2-3 times.
Add the soaked Ker and Sangri to a pressure cooker. Add 2 cups of water and 1 teaspoon salt and stir gently.
Close the lid of the cooker and pressure cook for 1 whistle on high heat. Remove the cooker from the heat.
Let the pressure release naturally and then open the cooker. Drain the water and wash ker and sangri once more. Keep them aside.
Heat oil in a pan over medium-high heat.
Once the oil is hot, add asafetida, cumin seeds, and fennel seeds and saute for 3-4 seconds.
Add dry red chilies and fry for 4-5 seconds.
Now add coriander powder, chili powder, turmeric powder, garam masala powder, and dry mango powder and saute for 10-12 seconds.
Add the cooked ker and sangri and mix well.
Add yogurt, raisins, and 1 teaspoon salt and mix well. Reduce the heat to low.
Cover the pan with a lid and cook for 6-8 minutes.
Check for salt and add more if needed. Garnish with chopped cilantro and serve hot.