A D Food & Herbs Organic Sangri / Prosopis Cineraria (Rajasthani/Marwari Origin) Panchkutta Ingredient (250 GMS)

Description

• Organic - grown organically, harvested and separated from the stem by hand making these a pure treat for your !
• Rajasthani / Marwari delicacy .
• Also use for medicinal purpose .
• Vegan, NON GMO, Gluten Free, Calorie free, fat free, saturated fat free, cholesterol free, sodium free, sugar free

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 (United Arab Emirates), khejri, jant/janti, sangri (Rajasthan), jand (Punjabi), kandi (Sind), Vanni (Tamil), sami, sumri (Gujarat). Its trade name is kandi. It grows in dry and arid regions of Arabia and in regions of India mainly Rajasthan, Haryana, Punjab, Gujarat, Western Uttar Pradesh and drier parts of Deccan. Sangri is a small moderate sized evergreen thorny tree, with slender branches armed with conical thorns and with light bluish-green foliage. The leaflets are dark green with thin casting of light shade. Although they belong to the same family as beans and lentils, they are usually distinguished as a separate group because of the ways in which they are prepared. The different types of sangria are all spherical, a feature that also sets them apart from beans and lentils. Dried sangria are produced by harvesting the pods when they are fully mature and then drying them. Once they are dried and the skins removed, they may split naturally. Soaked sangri- Whole sangri needs to be soaked in cold water for at least eight hours before cooking, while broken sangri do not need this extra preparation. Parboiled sangri- Parboiling is a cooking technique in which soaked sangria beans are partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled sangri as they longer to cook. Parboiling them in advances ensures that they get completely cooked in the final dish. " Use sangri to make dhal, the classic Indian dish. " Ker Sangri is one of the most mouth-watering delicacies of Jaisalmer. Ker Sangri is a popular vegetarian dish of Jaisalmer. It is cooked on low heat. The ingredients that goes into this dish are desert beans and capers. This vegetarian delicacy can be best enjoyed with Bajara roti " The kandi or sagri pachadi is easy to prepare and makes for a tasty chutney

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