Ker Sangri

Ingredients

• •Dried desert beans & berries
• •Mustard oil

Steps

1. 1Soak the dried ker berries and sangri beans separately in water overnight, changing the water once if possible, since both need thorough rehydration.
2. 2Drain the soaked ker and sangri, then boil them together in fresh water with a pinch of salt for 15 to 20 minutes until tender, then drain well.
3. 3Heat mustard oil in a pan until it shimmers slightly, then add cumin seeds, asafoetida, and dried red chilies, letting them sizzle for a few seconds.
4. 4Add chopped onions if using, and sauté until softened and lightly golden.
5. 5Stir in the boiled ker and sangri along with turmeric, red chili powder, and coriander powder, mixing well so the spices coat everything evenly.
6. 6Cook uncovered over medium heat for 10 to 12 minutes, stirring occasionally, until any excess moisture evaporates and the mixture looks dry and well-roasted.
7. 7Add a splash of tangy amchur powder or a squeeze of lemon toward the end for brightness, then season with salt.
8. 8Serve warm or at room temperature as a tangy, textured side dish that keeps well for several days.