Sangri Kadhi Rajasthani
Dried sangri beans cooked in yogurt-besan kadhi gravy. Unique desert combination — preserved protein meets tangy curry.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Sangri (Dried Desert Beans) — 100 g (chopped)
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- onion — 2 piece (chopped)
- Curd — 100 g (whole)
- coriander powder — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- Gram Flour — 100 g (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Soak the sangri (dried desert beans) in water for a few hours until softened, then boil till tender and drain, keeping them aside.
- Whisk the curd and gram flour together with a little water till completely smooth and lump-free, this is the base of the kadhi.
- Heat the oil in a deep pan, add the cumin seeds and let them splutter for the tempering.
- Add the chopped onion and saute till soft and light golden, then add the ginger and garlic and cook till the raw smell goes.
- Add the chopped tomatoes along with turmeric powder, red chilli powder and coriander powder, and cook till the tomatoes turn soft and the masala releases oil.
- Pour in the whisked curd-gram flour mixture slowly while stirring continuously to avoid curdling, then add the boiled sangri and salt to taste.
- Bring the kadhi to a gentle simmer and let it cook for 15-20 minutes, stirring occasionally, until it thickens slightly and the raw gram flour taste disappears.
- Garnish with fresh coriander leaves and serve the sangri kadhi hot with steamed rice or roti.
Common questions
- Sangri Kadhi Rajasthani ko English mein kya kehte hain?
- सांगरी कढ़ी राजस्थानी ko English mein Sangri Kadhi Rajasthani likhte hain.
- Ek plate Sangri Kadhi Rajasthani mein kitni calories hoti hain?
- 162 kcal per plate.
- Kitna time lagta hai?
- 55 min lagta hai — 20 min taiyari, 35 min pakana.