Ker Sangri with Bhakri

Ingredients

• 1 tablespoon ker
• 1 cup sangri (sanger)
• 1/2 teaspoon turmeric powder
• 3 teaspoons chilli powder
• 2 teaspoons coriander (dhania) powder
• 1 teaspoons amchur (dry mango powder)
• 1 teaspoon sultanas (kismis)
• salt to taste

For the tempering

• 2 Kashmiri chillies
• 1/4 teaspoon ajwain (carom seeds)
• 1/4 teaspoon asafoetida (hing)
• 3 tablespoons oil

Method

1. Soak the ker in 2 cups water for 10 hours.
2. Wash the sangri 2 - 3 times in running water.
3. Pressure cook the ker and sangri for 10 - 15 minutes.
4. Drain out the water and keep aside
5. In a wok (kadhai) heat oil add all tempering ingredients when they splutter add ker and sangri.
6. Add all other ingredients.
7. Cover and cook on low heat for 30-45 minutes or till the oil separate and stir till all the water dries.
8. Add 1/2 cup warm water and bring to the boil. Simmer for another 5 minutes. Serve hot with bajre ki roti.