Sangari is one of the beneficial Indian spices obtained from the Sangri tree mainly grown in Rajasthan’s Thar desert. The dried beans can be used for making dhal, ker sangri and sagri pachadi. The minerals that can be found in this spice are iron, zinc, magnesium, calcium and potassium. People in Indian households use this spice in chutneys, pickles and curries. The dried Sangari can be easily stored in kitchen’s pantry or cabinet in an air-tight container. Prior to cooking this spice, it is best to soak them for 2-3 hours.
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