All in 1 - Rajasthani Combo - Gatta, Mangodi, Papad, Ker & Sangri

Dried Ker
Dried Sangri

Besan Gatta: Gram Flour, Edible Oil, Salt, Asafoetida, Black Pepper, Turmeric and Rajasthani Spices

Moong Dal Mangodi: Green Gram (Split and Skinned), lodized Salt, Asafoetida, Fenugreek Leave, Red Chili Powder, Coriander and Turmeric

Assorted Pack of Papad: Moong Dal, Urad Dal, Chana Dal lodized Salt, Black Pepper, Edible Oil, Asafoetida, Black Sajji, Red Chili Powder and Cumin Seed

Natural

Rich in Protein, Homemade, Ayurvedic Benefits, Premium Ingredients, 100% Natural, No Preservatives, and Vegan

Dry Ker:
Step 1: Wash and soak 1 cup of ker in water for 6-8 hours (over night)

Step 2: Drain and wash ker 3-4 times in normal water

Step 3: In pressure cooker add soak ker with enough water

Step 4: Pressure cook for 3 whistles on medium flame. Cook till tender

Step 5: Allow it to cool and drain water from ker. Set aside

Step 6: Heat the oil in a pan (1tsp), add mustard seeds (1/4tsp), a pinch of asafoetida and cumin seeds (1/2tsp) and saute on a medium flame for a few seconds

Step 7: Add the cooked ker, Being Bania Kitchen King (1tsp), a pinch of turmeric powder and salt according to taste

Step 8: Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Your ker is ready to eat

Dy Sangri:
Step 1: Wash 1 cup of Sangri few times. Soak in enough water for 8-10 hours (over night). Wash again few times

Step 2: Add Sangri in a pressure cooker and add 2 cups of water and 1tsp salt. Pressure cook for 1 whistle on high heat and then remove the cooker from the heat

Step 3: Let the pressure release and then open the cooker. Drain the Sangri keep aside

Step 4: Heat 4tsp oil in a pan. When the oil is hot, add asafoetida (1/4tsp), cumin seeds (1tsp) and fennel seeds (1tsp) add dried chilies and fry for a few seconds

Step 5: Add cooked Sangri. Add Being Bania Kitchen King (2tsp), turmeric (1tsp) and salt as per taste. Mix well

Step 6: Cover and cook for 6-8 minutes. Your Sangri is ready to eat

Besan Gatta:
Step 1: Take Being Bania Masala Besan Gatta in a pan, add water to it (water should be 1 inch above the gatta)
Step 2: Boil them for 15-20 minutes till they become soft
Step 3: Use a knife to check if they are boiled properly, put the knife in any piece, if the knife goes in easily and comes out clean they are properly boiled
Step 4: Drain water from the Gatta and set them aside
Step 5: Prepare gravy in a separate pan (you make may the gravy of your choice). While preparing the gravy add Being Bania Kitchen King Masala to it
Step 6: Add Gatta to the gravy and cook it for 5 minutes. Your masala Besan Gatta curry is ready

Moong Dal Mangodi:
Step 1: Take Being Bania Moong Dal Wadi (Mangodi) in a pan.
Step 2: Lightly toast Mangodi till they are golden brown (you may use little oil-optional)
Step 3: Add Mangodi to your wishful dish

Papad: Roast the papad on low flame till it gets blisters with even and golden color or deep fry it

Keep in airtight container at room temperature, away from direct sunlight and moisture

Orders are freshly packed and shipped the same day, delivery time depends on the logistics company. Usually order are delivered within 2-5 days

In 1730 AD, Amrita Devi of Khejarli village and her three young daughters laid down their lives to protect the sacred Khejri trees which the ruler of Marwar Maharaja Abhay Singh had ordered to be cut down for building his new palace. The Chipko movement of 1970s was inspired by this incident