West Indian
Ker Sangri (Dried Desert Beans and Berries)
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
- 1 cup dried sangri beans
- 1/4 cup dried ker berries
- 4 tbsp mustard oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp dried mango powder
- 1/2 tsp fennel powder
- 2 tbsp raisins
- 1.5 cups water
- 1 tsp salt
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.
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.
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What it is eaten with
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The sharp little thing
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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 | Cook this instead |
|---|---|---|
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses and Vegetables
- How this was set
- Hand audited
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.
Watch someone make it
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More to cook
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
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.