Take ker and sangri
in a large bowl, add salt and 2½ cups water and soak overnight. Drain and put into a pressure cooker, add 2½ cups water and cook under pressure till 4 whistles are given out. Open the cooker when the pressure reduces completely and drain out the water.
For tempering heat oil
in a non-stick pan, add red chillies, carom seeds and asafoetida and let the seeds splutter.
Add ker, sangri,
turmeric powder, red chilli powder, coriander powder, dried mango powder, dried mango strips and salt and mix well. Cook for 3-4 minutes.
Transfer into a serving
dish, garnish with coriander leaves and fried red chilli.