Rajasthani Ker Sangri
- 2
- 12
- 15min
- 20min
Ker Sangri is a traditional Rajasthani dish made with locally grown dried beans and lotus stem, capturing the authentic flavours of Rajasthan's arid region.
Quick Info
-
Course
Main Course -
Indian Regional
Rajasthani
Ingredients
Rajasthani Ker Sangri
Cooking Steps
Rajasthani Ker Sangri
Step 1 :
Mix all the ker, sangri and lous stem together and wash everything thoroughly the previous night. And soak them in water for the night.
Step 2 :
The next day, once again wash the dried beans and stem and get rid of any hidden mud or dirt stuck on them.
Step 3 :
Transfer them into a pressure cooker add a little bit of water, and cook for 2 whistles.
Step 4 :
Once the contents are soft, the tempering can be made ready.
Step 5 :
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 chilli powder, garam masala, turmeric and finally add the whole red chillies.
Step 6 :
Now add the cooked ker, sangri and lotus stems and add salt according to taste. Mix everything well.
Step 7 :
Cook for a few minutes and then remove from flame. Enjoy this ker sangri with bajra roti.
Quick Info
Course
Indian Regional
Shop Ingredients
Rajasthani Ker Sangri
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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