Image Source: i.pinimg.com
Introduction
A legendary dish from Rajasthan’s Thar desert using sangri (dried beans of the khejri tree). These hardy legumes are rehydrated and spiced into a tangy, earthy curry
Ingredients:
Dried sangri pods, coriander seeds, red chilies, asafoetida, mango powder, salt, oil.
Instructions:
Soak sangri overnight.
Sauté spices in oil, add sangri and mango powder.
Cook until soft, serve hot.
Pro Tips:
Soak longer to reduce cooking time and bitterness.
Serving Suggestions:
Perfect with bajra roti and a dollop of ghee.
Fun Fact:
Sangri is native to the desert and features in the national emblem’s heritage-preserving efforts.