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Introduction
A desert-specialty made with dried berries (ker) and beans (sangri), slow-cooked with spices.
Ingredients
Ker, sangri, curd, red chili, asafoetida, mustard oil
Instructions
Soak ker and sangri overnight. Boil, then cook with curd and spices in mustard oil.
Pro Tips
Wash ker thoroughly to reduce bitterness.
Serving Suggestions
Best with bajre ki roti or missi roti.
Fun Fact
Originated as a survival dish during famine in Thar Desert.