Here's how to make authentic Ker Sangri in 7 easy steps at home.

Soak and wash, rinse 1 cup each of ker and sangri, then soak overnight and rinse again.

Boil, boil the soaked ker sangri in a pressure cooker for 2-3 whistles, then drain.

Prepare spices, mix turmeric, red chili powder, coriander powder, and amchur with water to make a paste.

Temper oil, heat mustard oil, add cumin, fennel seeds, and asafoetida, and saute until aromatic.

Cook ker sangri, add the spice paste and boiled ker sangri, then cook for 5-7 minutes on low heat.

Adjust seasoning, add salt, sugar, and extra amchur or lemon juice for tanginess.

Serve, garnish with coriander and serve hot with bajra roti or rice.