Ker Sangri

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ker Sangri & Tools

   First, gather all your tools: a kadhai/wok, mixing bowl, strainer, measuring spoons, chopping board, knife, and a small bowl. Place 1 cup (about 50g) of dried ker sangri into the mixing bowl. Add enough water to completely cover the ker sangri, about 3 cups. Let it soak overnight for at least 8-10 hours; the ker sangri will swell and soften.

2. 02

   Drain and Rinse

   After soaking, carefully drain the ker sangri using a strainer. Rinse it thoroughly under running tap water for about 1 minute, gently rubbing it with your hands. This helps remove any bitterness and ensures it's clean. Set the rinsed ker sangri aside in the strainer.

3. 03

   Heat Oil and Temper Spices

   Place your kadhai/wok on the stove over medium heat. Add 3 tbsp of mustard oil to the kadhai. Heat the oil until it just begins to smoke lightly, then reduce the heat to low. Carefully add 1 tsp of cumin seeds and 3 whole dry red chillies. Let them sizzle for about 30 seconds until the cumin seeds turn light brown and smell fragrant.

4. 04

   Add Asafoetida and Ker Sangri

   Immediately add 1/4 tsp of asafoetida (hing) to the kadhai and stir quickly for 5 seconds. Then, add the drained and rinsed ker sangri to the kadhai. Stir well to coat the ker sangri with the oil and spices. Be careful as the oil might splutter a little.

5. 05

   Add Powdered Spices

   Keep the heat on low. Add 1/2 tsp of turmeric powder, 2 tsp of coriander powder, and 1 tsp of red chilli powder to the kadhai. Also add 1 tsp of salt. Stir everything together very gently for about 1 minute, making sure all the ker sangri is evenly coated with the spices. The mixture will look vibrant and smell spicy.

6. 06

   Cook with Water

   Pour in 1/2 cup of water into the kadhai. Stir well to mix everything. Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat to very low, cover the kadhai with a lid, and let it cook. This slow cooking allows the ker sangri to become tender.

7. 07

   Continue Cooking and Check Tenderness

   Let the ker sangri cook for 20-25 minutes on very low heat, stirring every 5-7 minutes to prevent sticking. If the mixture looks too dry, add 1/4 cup of hot water at a time. The ker sangri should become soft and tender, not crunchy. Taste a small piece to check for tenderness; it should be easy to chew.

8. 08

   Add Kachri and Amchur

   Once the ker sangri is tender and most of the water has evaporated, remove the lid. Sprinkle 1/2 tsp of kachri powder and 1 tsp of amchur powder over the cooked ker sangri. Stir thoroughly for 1 minute to combine these souring agents. The dish will now have a tangy aroma.

9. 09

   Final Stir and Serve

   Cook for another 2-3 minutes on low heat, stirring constantly, until any remaining moisture has evaporated and the ker sangri looks slightly dry and well-coated with spices. Turn off the heat. Your Ker Sangri is ready to be served hot with roti or bajra roti.