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A unique fusion where the classic Rajasthani delight of tangy ker and chewy sangri meets soft scrambled eggs. This protein-rich dish offers a delightful mix of textures and bold, rustic flavors.
For 4 servings
Soak and Prepare Ker Sangri
Pressure Cook the Ker Sangri
Prepare the Masala Base
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A unique fusion where the classic Rajasthani delight of tangy ker and chewy sangri meets soft scrambled eggs. This protein-rich dish offers a delightful mix of textures and bold, rustic flavors.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 316 calories per serving with 14.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook with Spices and Yogurt
Incorporate the Scrambled Eggs
Garnish and Serve
To make this dish vegan, omit the eggs and substitute the dairy curd with a plant-based yogurt like cashew or almond yogurt. Ensure the plant-based yogurt is unflavored and unsweetened.
For a different kind of tang and a bit of gravy, add one finely chopped tomato along with the onions and cook until it turns soft and mushy.
Increase the amount of green chillies or add a pinch of whole red chillies (broken) along with the cumin and mustard seeds during tempering.
This dish combines high-quality protein from eggs with plant-based protein from sangri beans, making it excellent for muscle repair, growth, and overall body function.
Both ker and sangri are excellent sources of dietary fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
These indigenous Rajasthani ingredients are naturally rich in essential minerals like iron, which is vital for blood health, and calcium, which supports strong bones and teeth.
Yes, it is a nutritious dish. Sangri and Ker are rich in dietary fiber, protein, and minerals like iron and calcium. The addition of eggs significantly boosts the protein content, making it a well-rounded meal for muscle maintenance and satiety.
One serving of Ker Sangri with Scrambled Egg contains approximately 250-300 calories, depending on the amount and type of oil used. It's a relatively moderate-calorie dish packed with nutrients.
Dried Ker and Sangri are specialty ingredients from Rajasthan. You can find them at most well-stocked Indian grocery stores, especially those that carry regional items, or purchase them from online retailers.
Absolutely. If you don't have a pressure cooker, you can boil the soaked ker and sangri in a regular pot with water. It will take longer, around 30-40 minutes, or until they are tender. Check for doneness by pressing a piece between your fingers.
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Reheat gently in a pan or microwave before serving.
Yogurt can curdle if the heat is too high when it's added to the pan, or if it's not whisked properly. Always lower the heat completely and stir continuously after adding the yogurt until it is well incorporated into the masala.