West Indian
Ker Sangri (Dried Desert Beans and Berries)
Print or share this recipe
Ker Sangri (Dried Desert Beans and Berries) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Soak the sangri and ker separately overnight in plenty of water, this is essential to soften them and pull out the sharp dried edge, then drain and rinse both well.
-
Boil the soaked sangri and ker in fresh water until tender, about 20 minutes, then drain.
-
Heat the mustard oil in a pan until it just stops smoking, and add the cumin seeds.
-
Add the turmeric, chili powder, coriander powder, and the cooked sangri and ker, stirring to coat well.
-
Add the raisins, dried mango powder, fennel powder, salt, and a splash of water, cover, and simmer on low heat for 15 minutes so the flavors meld.
-
Serve warm with bajra roti or plain rice.
Watch how to cook Ker Sangri (Dried Desert Beans and Berries)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Ker Sangri (Dried Desert Beans and Berries), read from the same composition Dinejot builds a real meal from.
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Ker Sangri (Dried Desert Beans and Berries) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 20 g
- Fat
- 14 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 580 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Ker Sangri (Dried Desert Beans and Berries) takes about 50 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.