Thoroughly clean dessert beans and beans and wash 4-5 times in water. Soak them separately in water for 8-10 hours or overnight. After this take them out and wash 1-2 times more with water.
Place soaked kair and sanghiri in cooker for boiling them and add 2 cups of water as well. Close the lid and after it simmers once reduce the flame. Cook for 2-3 minutes more. Turn off the gas and open the cooker once the pressure is released completely. Kair-sanghiri is now boiled. Take out the kair sanghiri in a sieve and drain out the excess water. Wash the sabzi one more with clean water. Kair sanghiri are ready for making the sabzi.
For making sabzi take some oil in a pan and place it on flame for heating. When oil gets hot add cumin seeds, asafoetida and sauté for while. Now add turmeric powder, coriander powder, dry red chilly and sauté the masala. Add kair sanghiri, red chilly powder, mango powder, garam masala, salt and raisins. Stir and cook sabzi for 3-4 minutes. Kair sanghiri sabzi is now ready. Add some green coriander as well. Take out the sabzi in a bowl and garnish with green coriander sabzi.
Serve this tempting and delicious sabzi of dessert beans and berries with poori, paranthas and savor each bite. This sabzi can be stored in fridge for 3-4 days.
Kair sanghiri soaked in buttermilk can also be used for making sabzi.
For this soak kair sanghiri in buttermilk (sweet). Take out; wash them and fallow rest of the procedure for making sabzi.