Delicacy of Ker Sangri

History:

Ker Sangri is a unique and traditional Rajasthani dish that reflects the resourcefulness and adaptability of the people of the arid desert region of Rajasthan, India. Rajasthan's harsh climate, with its hot summers and limited rainfall, made it challenging to cultivate conventional vegetables. To overcome this, the locals turned to drought-resistant and wild edible plants, including ker (desert beans) and sangri (dried wild berries), to create delicious and nutritious dishes.

Ker is a type of desert bean, also known as kalaadi in some regions, while sangri refers to dried berries of the Khejri tree (Prosopis cineraria). These two ingredients became the foundation of Ker Sangri, a dish that embodies the spirit of Rajasthan's cuisine by using what nature provided.

Ker Sangri is not only a flavorful and aromatic dish but also an excellent example of sustainable and eco-friendly cooking. It showcases the creativity of Rajasthan's culinary tradition, where ingredients from the desert are transformed into a delicious and nutritious meal.

Recipe: Ker Sangri

Ingredients:

For Ker Sangri Mix:

• 1 cup ker (desert beans)
• 1 cup sangri (dried wild berries)
• 2-3 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp asafoetida (hing)
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tsp dried mango powder (amchur)

For Tempering:

• 2-3 tbsp mustard oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2-3 dried red chilies
• 2-3 cloves of garlic, minced
• Fresh coriander leaves for garnish

Instructions:

Preparing Ker Sangri Mix:

1. Rinse the ker (desert beans) and sangri (dried wild berries) separately in water to remove any dust or impurities.
2. Soak the ker and sangri in separate bowls of water for at least 8 hours or overnight. This will soften them.
   
   
   
3. Drain and rinse the ker and sangri again.
4. In a pan, heat 2-3 tablespoons of mustard oil. Add the cumin seeds, fenugreek seeds, and asafoetida (hing).
5. Add the soaked and drained ker and sangri to the pan. Stir well.
6. Add red chili powder, turmeric powder, and salt to taste. Mix thoroughly.
7. Cover the pan and cook on low heat for about 20-30 minutes or until the ker and sangri become tender. Stir occasionally.
8. Sprinkle dried mango powder (amchur) over the mixture and cook for an additional 5 minutes. Remove from heat.

Tempering:

1. In a separate small pan, heat 2-3 tablespoons of mustard oil until it reaches its smoking point.
2. Reduce the heat and add mustard seeds, cumin seeds, dried red chilies, and minced garlic. Saute until the garlic turns golden brown.
3. Pour this tempering over the cooked Ker Sangri mix and stir well.

Garnish: Garnish with fresh coriander leaves.

Serve Ker Sangri as a side dish with roti or steamed rice. The combination of the earthy desert beans (ker) and tangy dried berries (sangri), flavored with aromatic spices, creates a unique and delightful taste that is quintessentially Rajasthani.