Rajasthani Ker Sangri

 Ingredients

1 Cup Sangri  desert beans

1 tbsp Ker/ caper berry

2 tbsp Dried lotus stem 

Salt to taste

1 pinch of Asafoetida  

2  Whole red chilies

1 tsp Cumin seeds  

2 tsp Coriander powder

1 tsp Red chili powder  

1 tsp Turmeric

1 tsp Garam masala  

1 tsp Dried mango powder

 

Method:

Mix all the ker, sangri and lous stem together and wash everything thoroughly the previous night. And soak them in water for the night.

The next day, once again wash the dried beans and stem and get rid of any hidden mud or dirt stuck on them.

Transfer them into a pressure cooker add a little bit of water, and cook for 2 whistles.

Once the contents are soft, the tempering can be made ready.

In a kadhai, add the oil, and temper it with cumin seeds and asafetida. Once the cumin seeds crackle, lower the flame and add the coriander powder, red chili powder, garam masala, turmeric and finally add the whole red chilies.

Now add the cooked ker, sangri and lotus stems and add salt according to taste. Mix everything well.

Cook for a few minutes and then remove from flame. Enjoy this ker sangri with bajra roti. 

 

 

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