100% Natural Dry Sangri
Sangri or Prosopis cineraria is a small to medium size tree, found mainly in the Thar Desert of Rajasthan in India. Common names include: Ghaf (UAE), khejri, jant/janti, sangri (Rajasthan), jand (Punjabi), kandi (Sind), Vanni (Tamil), sami, sumri (Gujarat). Its trade name is kandi. Sangri, also known as Desert Bean is the bean-like pods of this tree. Sangri offers nutty flavour and has spice-like notes of cinnamon and mocha. It is often used in pickles, curries, and chutneys.
Whole sangri should be soaked in cold water for at least eight hours before cooking.
Use sangri to make daal, the classic Indian dish.
Ker Sangri is one of the most mouth- watering vegetarian delicacies of Jaisalmer, which is cooked on low heat.
The kandi or sangri pachadi is easy to prepare and makes for a tasty chutney recipe also. Kandi pachadi or toor dhal chutney is served with rice, dosa or idly.
Health benefits of Sangri:
Sangri is pounded, mixed with sugar and used during pregnancy as safeguard against miscarriage. It also exhibits anti-inflammatory properties.
100% Natural Dried Sangri
How to store:
Store the dried sangri in air tight container in a cool, dry place and use within 12 months.