Ker Sangri with Scrambled Egg

Name: Ker Sangri with Scrambled Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 0.25 cup Dried Ker (A Rajasthani desert berry); 0.5 cup Dried Sangri (A Rajasthani desert bean); 4 large Eggs; 3 tbsp Vegetable Oil (Mustard oil can be used for a more authentic flavor); 1 tsp Cumin Seeds; 0.5 tsp Mustard Seeds; 1 pinch Asafoetida; 1 medium Onion (Finely chopped); 2 pcs Green Chilli (Slit lengthwise); 1 tsp Ginger-Garlic Paste; 0.5 tsp Turmeric Powder (Divided; 1/4 tsp for boiling and 1/4 tsp for masala); 1 tsp Red Chilli Powder (Adjust to your spice preference); 1.5 tsp Coriander Powder; 1 tsp Amchur Powder (Dry mango powder); 0.5 tsp Garam Masala; 0.25 cup Curd (Whisked well until smooth); 1 tsp Salt (Divided; 1/2 tsp for boiling and 1/2 tsp for masala, adjust to taste); 2 tbsp Coriander Leaves (Freshly chopped, for garnish); 2 cup Water (For pressure cooking the ker sangri)

RATING

4.3/5(28)

TASTE SCORE

7/10

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.

PREP

15m

COOK

30m

SERVES

1 CUP

314 cal

SERVINGS

METHOD · 6 STEPS

Soak and Prepare Ker Sangri
1.Rinse the dried ker and sangri under running water to remove any dust.
2.Place them in separate bowls and cover with ample water. Let them soak for at least 6-8 hours or overnight.
3.After soaking, drain the water completely and wash them again 2-3 times to remove any residual bitterness.
Pressure Cook the Ker Sangri
1.Transfer the soaked and washed ker and sangri to a pressure cooker.
2.Add 2 cups of fresh water, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
3.Secure the lid and pressure cook on medium heat for 3-4 whistles, which should take about 10-12 minutes.
4.Turn off the heat and allow the pressure to release naturally. Once safe, open the cooker, drain any excess water, and set the cooked ker sangri aside.
Prepare the Masala Base
1.Heat oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and cumin seeds.
2.Allow them to crackle for about 30 seconds, then add the asafoetida.
3.Immediately add the finely chopped onion and slit green chillies. Sauté for 4-5 minutes until the onions turn soft and light golden brown.
4.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook with Spices and Yogurt
1.Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, red chilli powder, and coriander powder. Sauté for 30 seconds until fragrant.
2.Pour in the whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the oil begins to separate from the masala.
3.Add the cooked ker sangri and the remaining 1/2 tsp salt. Mix gently to coat everything with the masala.
4.Cover the pan and let it cook on low heat for 5-7 minutes, allowing the flavors to meld.
5.Uncover and stir in the amchur powder and garam masala. Mix well.
Incorporate the Scrambled Eggs
1.In a separate small bowl, whisk the 4 eggs with a pinch of salt until lightly frothy.
2.Create a well in the center of the pan by pushing the ker sangri mixture to the sides.
3.Pour the whisked eggs into the empty space. Let them set for about 30-45 seconds.
4.Gently scramble the eggs until they are cooked but still soft and moist.
5.Once the eggs are scrambled, gently fold them into the ker sangri mixture, combining everything.
6.Cook for one final minute.
Garnish and Serve
1.Turn off the heat and garnish with freshly chopped coriander leaves.
2.Serve hot with bajra roti, phulka, or paratha.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking is a critical step to soften the ker and sangri and reduce their natural bitterness; do not skip it.
2
Always add whisked yogurt on low heat and stir constantly to prevent it from curdling.
3
For a more authentic Rajasthani flavor, use mustard oil for cooking.
4
Do not overcook the eggs. They should be soft and moist to provide a contrasting texture to the chewy sangri.
5
This dish is traditionally semi-dry. Avoid adding extra water unless absolutely necessary to prevent sticking.
6
The tanginess from amchur powder is key. Adjust the amount based on your preference.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan Version

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.

With Tomatoes

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.

Spicier Version

Increase the amount of green chillies or add a pinch of whole red chillies (broken) along with the cumin and mustard seeds during tempering.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Protein Powerhouse

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.

leaf

Rich in Dietary Fiber

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.

nutrition

Source of Micronutrients

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.

QUESTIONS?

Frequently asked questions

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.