Singri ki Sabzi

Soak the dried singri (moth bean pods) and ker berries in plenty of water overnight or for at least 6–8 hours. They will rehydrate and plump up significantly.

Drain the soaked singri and ker. Boil them in fresh water with a pinch of salt for 15–20 minutes until tender but not mushy. Drain and set aside.

Heat mustard oil in a heavy-bottomed pan over high heat until it reaches smoking point. Reduce to medium heat.

Add cumin seeds and let them splutter for 30 seconds.

Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Add chopped onions and cook for 6–8 minutes until golden brown.

Add chopped tomatoes and cook for 5 minutes until they break down into a thick masala.

Add coriander powder, red chilli powder, and turmeric powder. Stir well and cook the masala for 2 minutes.

Add the boiled singri and ker to the masala. Toss to coat evenly. Add a splash of water if the mixture looks too dry.

Cook on medium heat for 5 minutes, stirring occasionally. Finish with amchur powder and salt. Garnish with fresh coriander and serve with bajra roti.