Ker Sangri (A Rajasthani speciality)
Ingredients
- 7 oz Sangri dried
- 1 3/4 oz Ker dried
- 7 oz Yoghurt dahi
- 16 floz Water
- 5 floz Vegetable oil
- 2 Onions medium-sized, chopped
- 2 tsp Red chilli powder
- 3 tbsp Coriander dhaniya powder
- 1/2 tsp Turmeric haldi powder
- Salt to taste
- 1 1/4 oz Garlic lasan paste
Instructions
- Soak the ker in 1/2 cup yoghurt and 2 cups water for 10 hours.
- Wash the sangri 2 - 3 times in running water.
- Pressure cook the ker and sangri for 10 - 15 minutes.
- Drain out the water and transfer the ker and sangri to a wok (kadhai). Add all the ingredients (except the garlic paste).
- Cover and cook on low heat for 30-45 minutes or till the oil separates.
- Add garlic paste and stir till all the water dries.
- Add 1/2 cup warm water and bring to the boil. Simmer for another 5 minutes. Serve hot with bajre ki roti.
Calories: 486 kcal
Carbohydrates: 16 g
Protein: 7 g
Fat: 45g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 6 mg
Sodium: 52 mg
Potassium: 325 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 710 IU
Vitamin C: 13 mg
Calcium: 115 mg
Iron: 1 mg