4 pax
8 to 10 hours (Preparation )
10 second read: Serves as Classic Desert cuisine as beans and berries are sundried and used through the year. A very exquisite flavor, this dish takes some time but totally worth the effort.
Final preparation
a) Clean the kair and sangri properly. Wash them well atleast 3 to 4 times. Soak them in water overnight (atleast for 8 to 10 hours).
b) Take a pot of hot water, add the kair and the sangri and cook on medium heat for 4 to 5 minutes in a covered pot.
c) Drain and keep aside.
d) In a kadhai, heat the oil. Add the whole red chilly, hing and the dry spices barring the chaat masala.
e) Add the boiled kair and sangri and toss well. Add the chaat masala. And serve quickly. Garnish with fresh coriander.
Goes very well with bhakris. It isn’t something that can be made or had on an everyday basis. Special flavors should be preserved for special occasions. Both kair and the sangri can be made on their own as well.
Ingredient Checklist:| 50 gms | Kair (berries) |
|---|---|
| 150 gms | Sangri (beans) |
| 3 to 4 pcs | Whole red chilly |
| A pinch | Hing |
| 1 tsp | Chaat masala |
| 3 tbsp | Oil |
| 1 tsp | Red chilly powder |
| 1 tsp | Dhaniya powder |
| ½ tsp | Haldi powder |
| To taste | Salt |
| 1 tsp | Amchoor |
| ½ tsp | Garam masala |
| 2 tsp | Coriander leaves (chopped) |