Singri ki Sabzi
An authentic vegetarian recipe from Haryana, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Dried moth bean pods (singri/sangri)
50g Dried ker berries
40ml Mustard oil
150g Onion, finely chopped
150g Tomatoes, chopped
5piece Garlic cloves, minced
10g Ginger, grated
5g Cumin seeds
8g Coriander powder
5g Red chilli powder
3g Turmeric powder
4g Amchur (dry mango powder)
7g Salt
15g Fresh coriander leaves
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
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.
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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.
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Heat mustard oil in a heavy-bottomed pan over high heat until it reaches smoking point. Reduce to medium heat.
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Add cumin seeds and let them splutter for 30 seconds.
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Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
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Add chopped onions and cook for 6–8 minutes until golden brown.
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Add chopped tomatoes and cook for 5 minutes until they break down into a thick masala.
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Add coriander powder, red chilli powder, and turmeric powder. Stir well and cook the masala for 2 minutes.
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Add the boiled singri and ker to the masala. Toss to coat evenly. Add a splash of water if the mixture looks too dry.
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Cook on medium heat for 5 minutes, stirring occasionally. Finish with amchur powder and salt. Garnish with fresh coriander and serve with bajra roti.
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Chef's Tips
Soaking the singri overnight is essential — inadequately soaked pods remain tough and chewy even after cooking.
Mustard oil is traditional and gives this dish its characteristic pungency; heating it to smoking point first removes the raw bitterness.
Amchur added at the end brightens the dish with a tangy note that balances the earthy singri.
This dish keeps well for 2–3 days and the flavours deepen overnight, making it ideal for meal prep.
About This Dish
Singri ki Sabzi is a traditional vegetarian dish from Haryana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking the singri overnight is essential — inadequately soaked pods remain tough and chewy even after cooking. - Mustard oil is traditional and gives this dish its characteristic pungency; heating it to smoking point first removes the raw bitterness. - Amchur added at the end brightens the dish with a tangy note that balances the earthy singri. - This dish keeps well for 2–3 days and the flavours deepen overnight, making it ideal for meal prep.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium