Classic Rajasthani Ker Sangri

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Ker Sangri is an iconic vegetarian dry curry from the arid Rajasthan region, made with two signature desert ingredients: sangri (dried Prosopis cineraria beans) and ker (dried Capparis decidua berries). It is traditionally slow-cooked with yogurt and bold spices, then paired with bajra roti for a rustic meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 35 gCarbs
• 14 gFiber
• 5 gSugar
• 12 gProtein
• 480 mgSodium
• 850 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 15 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dried ingredients

• 1 cup dried sangri (desert beans)
• 1/2 cup dried ker (desert berries)
• 3 cups warm water for soaking
• 1/2 tsp baking soda (optional, for softening)

For the tempering

• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• Pinch of asafoetida (hing)
• 1 medium red onion, finely chopped
• 2 green chilies, slit lengthwise

Spice blend

• 1 1/2 tsp Kashmiri red chili powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp amchur (dry mango powder)
• 1/2 tsp garam masala
• 1 tsp salt, or to taste

Finishing

• 1/4 cup plain full-fat yogurt, whisked
• 1 tbsp chopped fresh coriander leaves
• 1 tsp lemon juice
• 1 cup water for cooking

Directions

1. Soak the sangri and ker separately in warm water (with a pinch of baking soda for sangri) for 6-8 hours or overnight; ker only needs about 3-4 hours as it softens faster.
2. Drain and rinse both thoroughly under running water 3-4 times to remove any bitterness; pat dry and set aside.
3. Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it begins to smoke lightly, then lower the flame and add cumin seeds, mustard seeds, and asafoetida; let them splutter for 20 seconds.
4. Add the chopped onion and green chilies, sauté for 4-5 minutes until the onion turns deeply golden brown at the edges.
5. Stir in the drained sangri and ker, toss well to coat in the oil, and cook uncovered for 5-6 minutes until lightly toasted and fragrant.
6. Add the chili powder, coriander powder, turmeric, and salt; stir quickly for 30 seconds to bloom the spices without burning.
7. Pour in the whisked yogurt in a slow, steady stream while stirring continuously to prevent curdling, then add 1 cup of water and mix to combine.
8. Cover and simmer on low heat for 18-22 minutes, stirring occasionally, until both the sangri and ker are completely tender and most of the liquid has evaporated to a thick, dry coating.
9. Uncover, sprinkle the amchur and garam masala over the top, fold gently, and cook 2 more minutes; finish with lemon juice and fresh coriander before serving hot.

Cook’s Notes

• Always soak sangri and ker separately because sangri is harder and takes considerably longer to soften than ker.
• Heat mustard oil until it just smokes before tempering; this removes its raw pungency and gives the authentic Rajasthani aroma.
• A pinch of baking soda in the soaking water cuts cooking time significantly and helps tenderize tough desert beans.
• Traditionally served with bajra (pearl millet) roti and a side of garlic chutney for a complete Thali experience.
• For a richer variation, replace half the water with buttermilk and finish with a final drizzle of ghee just before serving.

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