Sangri Achari

Ingredients

• 100 g sangri (desert beans)

• 1/2 tsp saunf (fennel seeds)

• 1/2 tsp crushed khada dhaniya (coriander seeds)

• 1/2 tsp red chilli powder

• 1/2 tsp coriander powder

• 1/2 tsp cumin seeds powder

• 2 pinches of hing (asafoetida)

• Himalayan salt to taste

• 2 pcs stuffed bharwan mirch ka achar (red chilli pickle)

• 10 cashew nuts

• 10 to 15 raisins

• 100 ml ghee

Method

Soak the sangri overnight or for 5 hours.

Drain the water and keep in a strainer.

Now make the spice mix by taking a mixing bowl, add red chilli powder, coriander powder, cumin powder, hing, crushed coriander, fennel seeds, salt. Mix it well and keep aside.

Now take the chilli pickle and finely chop the stuffed pickled chillies and keep aside.

Now boil two glasses of water, turn off the flame, put sangri in to the boiled water and soak for 2 to 3 minutes.

Now remove the sangri from boiled water and transfer it to the strainer and keep it for 20 minutes to drain the excess water.

Now take a thali (platter), add sangri and spread it evenly. Then sprinkle spice and herb mix evenly on sangri, then spread the chopped chilli pickle and mix it well.

Heat the pan and add ghee and fry cashews and raisins, and keep aside.

Now take a spoon and spread the hot ghee on the sangri mixture evenly and mix it well. Check seasoning.

While serving, garnish sangri with fried cashews and raisins and serve.

Note: Use less quantity of salt in this recipe because stuffed chilli pickle also contains salt.