Savoring the Earthy Flavors of Rajasthan: A Guide to the Preparation of Ker Sangri

                 Rajasthani Ker Sangri, with its rustic charm and robust flavors, offers a tantalizing glimpse into the culinary heritage of the desert state. Whether enjoyed as a side dish or showcased as a star ingredient in traditional Rajasthani recipes, Ker Sangri invites you to savor the simplicity and sophistication of Rajasthan's culinary traditions. So, embrace the allure of Ker Sangri, celebrate its cultural significance, and embark on a flavorful journey through the sun-kissed landscapes of the Thar Desert.

Preparation Method:

                 Crafting the perfect Ker Sangri requires patience, precision, and a deep understanding of the ingredients. Here's a step-by-step guide to preparing this rustic Rajasthani delicacy:

1. Rehydrate the Ingredients:

                Rinse the dried Ker and Sangri thoroughly under cold water to remove any impurities.

Soak the Ker and Sangri in separate bowls of water for at least 6-8 hours or overnight to rehydrate them and soften their texture.

2. Cook the Ingredients:

                Heat oil or ghee in a large skillet or kadhai over medium heat.

Add dried red chilies, cumin seeds, and a pinch of asafoetida to the hot oil and sauté until fragrant.

Drain the soaked Ker and Sangri and add them to the skillet, stirring well to coat them with the spices.

Sprinkle turmeric, coriander powder, and salt to taste over the Ker and Sangri, stirring gently to ensure even seasoning.

Cook the mixture over low heat, stirring occasionally, until the Ker and Sangri are tender and cooked through.

3. Garnish and Serve:

                Once the Ker and Sangri are cooked to perfection, remove them from the heat.

Garnish with chopped cilantro leaves and a sprinkle of dried fenugreek leaves (kasuri methi) for added flavor and aroma.

Serve hot as a side dish alongside traditional Rajasthani mains such as dal baati churma, bajra roti, or rice.

Tips for Perfection:

                 Ensure that the Ker and Sangri are soaked for an adequate amount of time to soften their texture and reduce cooking time.

Adjust the level of spiciness according to your preference by adding more or fewer dried red chilies.

Experiment with different spices and herbs to customize the flavor profile of Ker Sangri to your taste.

For a richer taste, you can sauté the Ker and Sangri in a combination of oil and ghee.