Dried
Sangri Bean
Dessert bean (Sangri Ki Phali/ Sukha Sag)
AKA Ghaf (Arab), Khejri (Rajastan/ Punjab) Sumri ( Gujrat)
Sangri is a bean-like pods of the evergreen khejri tree, found in desert regions. These dried beans are used as a vegetable, prized for their unique taste and offer an earthy, nutty flavor. Sangri beans an essential part of the regional cuisine of Rajasthan, India, used in 'Ker Sangri', a traditional vegetarian dish that is served in homes, and also in high-end Indian restaurants.
Suggested Uses:
Sangri pods are used in Ker Sangri, a traditional dish that cooked in spices and oil along with 'Ker', a caper-like desert fruit. The dried Ker berries contribute a tangy and slightly sour taste that adds a refreshing zing, and the sangri beans offer an earthy and slightly bitter flavour, providing a satisfying depth to the overall taste profile. In combination these produce an earthy, rustic dish that is tangy, sour and spicy all at once.
Health Benefits:
Sangri beans are a good source of protein and dietary fiber, are particularly prized for
nutritional benefits. Sangri pods also contain a moderate amount of saponins, which help to boost the immune system.
