Ker sangri

Rinse ker and sangri thoroughly. Soak ker and sangri together in 1000g of water for 6-8 hours or overnight.

Drain the soaked ker and sangri. Boil them in 750g of fresh water for 25-30 minutes until tender. Drain and set aside.

Heat ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and mustard seeds. Once they splutter, add asafoetida.