Take 1 cup of desert beans or sangri, ½ cup of ker or kair seeds, 4 dried chilis, ¼ cup of dried lotus roots, 2 to 3 pieces of dried mango, and 1 to 8 pieces of raisins. Wash the ingredients 3 to 4 times and soak them overnight in water.

Cut the soaked lotus roots into small pieces. Pressure cook the ker and lotus roots for 2 whistles on high heat and 5 minutes on low heat. Once done, check if they break easily with your hands.

Cut the dried mango into bite-sized pieces and boil in water until soft.

Drain the ker, dried mango pieces, and lotus roots. Set them aside.

Pressure cook the sangris for 2 whistles on high heat and 2 minutes on low heat.

Drain the sangris and set them aside.

Heat ⅓ cup of oil. Add 1 tsp of fennel seeds and nigella seeds. Add a pinch of asafoetida, 2 bay leaves, ½ tsp of turmeric powder, 1½ tsp of red chili powder, ½ tsp of coriander powder, ½ tsp of dried mango powder, and salt to taste. Cook for 2 minutes on low flame.

Add 4 dried chilis and 8 raisins to the mixture. Then add the strained desert beans or sangri, ker or kair seeds, chilis, and dried lotus roots. Cook for 5 to 7 minutes on medium heat.

Add 1 tsp of muscovado sugar and mix well. Turn off the heat.

Your Desert Bean Pickle is ready.