Here’s a recipe for Ker Sangri to serve 4 people:

Ingredients:

• 1 cup dried ker (desert beans)
• 1 cup dried sangri (desert berries)
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 teaspoon amchoor (dry mango powder)
• 1/2 teaspoon garam masala
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Rinse the dried ker and sangri separately in water. Soak them in separate bowls of water overnight or for at least 6-8 hours.
2. After soaking, drain the water from ker and sangri.
3. In a large pot, add water and bring it to a boil. Add the drained ker and cook until they are tender. This may take about 20-25 minutes. Once cooked, drain the water and set the ker aside.
4. Heat mustard oil in a pan over medium heat.
5. Add cumin seeds and dried red chilies. Sauté until the seeds crackle and turn aromatic.
6. Add the drained sangri to the pan and sauté for a few minutes until they turn slightly brown.
7. Stir in coriander powder, turmeric powder, red chili powder, and salt. Mix well.
8. Add the cooked ker to the pan and mix everything together.
9. Cook for another 5-7 minutes, stirring occasionally.
10. Sprinkle amchoor and garam masala over the mixture and mix well.
11. Garnish with fresh coriander leaves if desired.

Serve hot with roti or rice for a traditional Rajasthani meal. Enjoy your Ker Sangri!