Ker Sangri is a unique Rajasthani dish made with dried berries (Ker) and beans (Sangri), spiced with bold masalas. It's a desert delicacy with an earthy, tangy flavor profile.
Ingredients:
- 1/2 cup dried Ker (soaked overnight)
- 1 cup dried Sangri (soaked overnight)
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp amchur (dry mango powder)
- Salt to taste
Instructions:
- Prepare the Ker Sangri: Boil the soaked Ker and Sangri until tender. Drain and set aside.
- Cook the Spices: Heat mustard oil, add cumin and fennel seeds. Add turmeric, chili, and coriander powders. Mix in the boiled Ker and Sangri.
- Season: Add amchur and salt. Cook for 5 minutes, ensuring the spices coat the Ker Sangri.
- Serve: Enjoy with bajra roti or plain rice.
Benefits of Key Ingredients:
- Sangri Beans:
- Rich in Fiber: Sangri beans aid digestion and prevent constipation.
- Good for Bone Health: Sangri beans are rich in calcium and phosphorus.
- Ker Berries:
- Packed with Antioxidants: Ker berries help combat oxidative stress.
- Detoxifying Properties: Ker berries help cleanse the liver.
- Improves Heart Health: Mustard oil reduces bad cholesterol and boosts circulation.
- Boosts Immunity: Spices like turmeric and chili powder have immune-boosting properties.