Ker Sangri Combo

Rajasthani Delicacy Combo - Ker and Sangri | Dry Vegetable Combo

Name: Rajasthani Delicacy Combo - Ker and Sangri | Dry Vegetable Combo
Brand: Ker Sangri Combo
Price: 499.0 INR
Availability: OutOfStock

Rajasthani Delicacy Combo - Ker and Sangri | Dry Vegetable Combo

Rs. 499.00

~~Rs. 598.00~~ Rs. 499.00

-16% OFF Sold out

Tax included. Shipping calculated at checkout.

Size 200g (Ker) + 150g (Sangri)

Product variants

Quantity

Being Bania Ker Sangri Combo brings you a unique and authentic delicacy straight from the deserts of Rajasthan. This premium quality, hand-picked combo is made using Ker, a dried berry, and Sangri, a dried bean, which are sun-dried and preserved by natural ancestral methods, to ensure that the authentic taste and nutritional value remain intact. Ker and Sangri are an integral part of Rajasthani cuisine and are known for their unique flavor and nutritional value. Ker is known to be a good source of iron and vitamin C while Sangri is rich in protein, iron and calcium. This combo is a perfect addition to any meal, adding a unique and delicious touch to your dishes. Our Ker Sangri Combo is ready to cook and can be used to make a variety of traditional dishes, such as Ker Sangri ki Sabzi, Ker Sangri ki dal and many more. It is a perfect way to add a touch of authentic Rajasthani flavor to your meals and experience the unique taste of the desert in your own kitchen.

Ingredients

Ker (dry) and Sangri (Dry)

Taste and Flavour

Natural

Features

Straight from the deserts, Rajasthani delicacy, Vegan, Ayurvedic Benefits, Premium Ingredients, Homemade, 100% Natural and No Preservatives

How to use

Step 1: Wash and soak 1 cup of ker in water for 6-8 hours (over night)

Step 2: Drain and wash ker 3-4 times in normal water

Step 3: In pressure cooker add soak ker with enough water

Step 4: Pressure cook for 3 whistles on medium flame. Cook till tender

Step 5: Allow it to cool and drain water from ker. Set aside

Step 6: Heat the oil in a pan (1tsp), add mustard seeds (1/4tsp), a pinch of asafoetida and cumin seeds (1/2tsp) and saute on a medium flame for a few seconds

Step 7: Add the cooked ker, Being Bania Kitchen King (1tsp), a pinch of turmeric powder and salt according to taste

Step 8: Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Your ker is ready to eat

Dry Sangri:
Step 1: Wash 1 cup of Sangri few times. Soak in enough water for 8-10 hours (over night). Wash again few times

Step 2: Add Sangri in a pressure cooker and add 2 cups of water and 1tsp salt. Pressure cook for 1 whistle on high heat and then remove the cooker from the heat

Step 3: Let the pressure release and then open the cooker. Drain the Sangri keep aside

Step 4: Heat 4tsp oil in a pan. When the oil is hot, add asafoetida (1/4tsp), cumin seeds (1tsp) and fennel seeds (1tsp) add dried chilies and fry for a few seconds

Step 5: Add cooked Sangri. Add Being Bania Kitchen King (2tsp), turmeric (1tsp) and salt as per taste. Mix well

Step 6: Cover and cook for 6-8 minutes. Your Sangri is ready to eat