Loading...
Also known as: ker sangri, kair sangri, dried ker and sangri, rajasthani desert beans and berries, dried capparis decidua and prosopis cineraria
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they can last for up to one year.
Yes, soaking is essential. They should be soaked for 8-10 hours to rehydrate and soften before boiling.
There is no exact substitute for the unique flavor, but dried green beans or lotus stem (bhel) can sometimes be used in similar spicy preparations.
Look for Sangri that is thin and long (thinner is better quality) and Ker that is small and greenish-brown without excessive dust.
Yes, they are very nutritious, being high in fiber, protein, and minerals like zinc and iron, while being low in fat.
Yes, once cooked into a dish, it can be frozen for up to 2 months in an airtight container.
The most famous dish is Rajasthani Ker Sangri Sabzi, often served with Bajra Roti (pearl millet flatbread).
Yes, dried desert beans and berries are naturally gluten-free.
It is expensive because it is wild-harvested by hand in the Thar desert and requires a labor-intensive drying process.
dried desert beans and berries is a versatile ingredient found in cuisines around the world. With 335 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 0 recipes featuring dried desert beans and berries with step-by-step instructions.
Browse recipes →Rinse them thoroughly under running water 3-4 times to remove any sand or grit common in desert-harvested products.
