Ker Sangri Recipe
Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home.
Servings: 8 people
Ingredients
- ½ cup dried Ker berries
- 1 and ½ cups dried Sangri beans
- 2 teaspoons salt divided, or to taste
- 5 tablespoons oil
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- 4-5 whole dry red chilies
- 3 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 teaspoons dry mango powder (amchoor)
- 2 tablespoons plain yogurt (dahi, curd)
- ¼ cup raisins (kishmish)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Prepare Ker And Sangri
- 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.
Both ker and sangri grow in the deserts of Rajasthan and are covered with a lot of dirt. So washing them very well is very important.
Sometimes, sangri have stalks still attached to them. Make sure to remove them before cooking.
Make The Sabji
- 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 just 10-12 seconds.
- Add the cooked ker and sangri immediately 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.
Be quick after adding the spice powders to the hot oil. They will burn in a wink.
Video
Nutrition
Calories: 114kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg
