The tree that keeps the Thar alive

Khejri (Prosopis cineraria), known as the Kalpavriksha or tree of life in Rajasthan, has been a cornerstone of the desert ecosystem for centuries. It provides nutrition, livelihoods, and environmental stability to the region's people.

The tree covers two-thirds of Rajasthan's geographical area and thrives in extreme conditions. Its deep roots tap into underground water reserves, making it a vital lifeline in a region with minimal rainfall. “This tree is more than a survivor; it is a provider,” says Sriram Bishnoi, standing under its shade on a sunny afternoon.

Bishnoi says the tree’s pods, called Sangri, are a protein-rich dietary staple. They are a key ingredient in traditional Rajasthani dishes like Ker Sangri, Panchkuta, and Kadhi. Its leaves feed livestock, and its wood serves as fuel for households.

“Sangri embody the resilience of desert communities,” says Gajjer Singh, a farmer and shop owner from Jheepasani village. "They have sustained us for generations, not just by filling our stomachs but by fortifying our health," Singh adds.

Nutritional treasure

Traditional Rajasthani cuisine is renowned for its bold, vibrant flavours, yet its true essence lies in its deep connection to local farming practices and its exceptional nutritional value. One of the region's most cherished dishes, Panchkuta Ki Sabzi, made with Sangri as a key ingredient, embodies this connection.

“Panchkuta offers limitless health benefits as it’s made from the seeds of Kumat, fruits of Ker and Khejri, Khachri, and Goonda. All of these ingredients are organic, grown without a single bag of fertiliser or pesticide,” says Singh.

The leaves of Khejri, locally known as loong or loom, are highly valued for their protein, fibre and carbohydrate content.

A study by researchers Natasha Yadav and Monjoy Kumar Choudhary found that Sangri pods are highly nutritious, containing 40–58% carbohydrates, 8–20% protein, 24–28% dietary fibre, 3.2–4.1% fat, and 5.4% ash.

The study also highlighted that Sangri are rich in micronutrients, providing calcium (0.33%), phosphorus (0.44%), and trace minerals such as iron (208–639 ppm), copper (13–16 ppm), manganese (22 ppm), and zinc (13–16 ppm).

In addition, Sangri have a high-quality amino acid profile, making them an important source of protein in arid regions.

Urban appeal

Once a humble rural staple, Sangri has now become a sought-after delicacy at urban weddings, symbolising both its cultural and nutritional value. 

In cities, eateries have begun featuring dishes like Panchkuta and Ker Sangri, both made from the pods of Khejri, on their premium menus. Despite their steep prices, these traditional dishes have garnered a new following, particularly among tourists. While dining at one of Jodhpur's upscale restaurants, Hritik, a tourist from Madhya Pradesh visiting Rajasthan, tried Ker Sangri for the first time. "I first heard about this dish from a Rajasthani friend, and I've wanted to try it ever since—I really enjoyed eating it," he says.

Other Sangri-based dishes, like Sangri Kadhi–a tangy, creamy preparation made with curd and mustard oil–as well as pickles, are also growing in popularity.

“These dishes are not only delicious but also packed with nutrition,” says Mahipal, a farmer from the Karwar village in Jodhpur, who has been consuming Khejri for years. “Our households have been enjoying it for generations,” he adds.

According to researchers Yadav and Choudhury, the pods have shown the presence of compounds such as linoleic acid, flavone derivatives, and polyphenols, which promote muscle health, enhance metabolic functions, and offer therapeutic benefits. The study also highlighted the tree's ecological contributions, including nitrogen fixation and soil enrichment, underscoring its importance in sustainable agriculture.

Livestock sustenance

"Fodder for small ruminants has long been a challenge in Rajasthan's arid region, as crops are only grown during the rainy season. After the Kharif season ends, fodder shortages arise, prompting cattle rearers to turn to Khejri, as its leaf-fodder can be easily stored and used year-round," says Dr Dheeraj Singh, principal scientist and head of the integrated farming division at ICAR-Central Arid Zone Research Institute in Jodhpur. "The leaves of Khejri, locally known as loong or loom, are highly valued for their protein, fibre and carbohydrate content."

A study by scientists at Bikaner’s ICAR-Central Institute for Arid Horticulture has found that Khejri leaves contain 12 to 18% crude protein, 13 to 22% crude fibre, 43 to 45% carbohydrates, 2.9% fat, 0.4% phosphorus, 2.1% calcium, and 6 to 7% trace elements, with a calorific value of 5000 kcal.

“It is one of the most nourishing fodders for our goats. We depend on it greatly,” says Ram Dayal, a cattle rearer from Jheepasani village of Jodhpur. 

Thar Shobha

Khejri trees take 10 to 12 years to grow and produce fruit. Their pods grow high on the tree, and the presence of thorns makes it difficult to harvest the fruit or collect the leaves for fodder.

To address these challenges, scientists at Bikaner’s ICAR-Central Institute for Arid Horticulture developed a hybrid variety called Thar Shobha. “It produces high-quality pods on shorter trees, making harvesting much easier for farmers. It also starts bearing fruit faster than traditional Khejri trees,” says Dr Singh.

This [Thar Shobha] variety yields more and is easier to harvest, being shorter than the traditional Khejri. On average, it produces 10 kilograms of Sangri, while the traditional variety yields a maximum of 7 to 8 kilograms.

In response to the threats posed by rapid urbanisation, the Gahari Foundation, a non-profit based in Rajasthan’s Jodhpur, is spearheading the Khejri Sahejo campaign to protect the Khejri tree. The foundation has established a nursery with over 100,000 Khejri plants in Miyasani village.

“With the deforestation of Khejri, we are working to protect this vital tree using the Thar Shobha variety developed by scientists,” says Baldev Gora, chairman of the Gahari Foundation. “This variety yields more and is easier to harvest, being shorter than the traditional Khejri. On average, it produces 10 kilograms of Sangri, while the traditional variety yields a maximum of 7 to 8 kilograms,” he adds.

Medicinal benefits

Beyond its nutritional value, Sangri offers a wide range of medicinal benefits, too. The pods are rich in phytochemicals like tannins, flavonoids, alkaloids, and steroids, giving them antioxidant, antibacterial, anti-inflammatory, and antihyperglycemic properties. “Traditional medicine uses Sangri to treat gastrointestinal and respiratory ailments, skin diseases, and chronic conditions such as diabetes and rheumatism,” notes the study by Yadav and Choudhary.

It also points out that the tree’s bark and leaves have healing properties used to disinfect wounds, treat skin conditions, and address illnesses like leprosy and bronchitis.

Dr Singh also highlighted the significance Sangri has in traditional medicine. He explained that dried Sangri is used to relieve menstrual cramps, manage diabetes, treat coughs and skin disorders, and even address complications such as miscarriage. He described Sangri as a medicinal boon, noting that it not only enriches local diets but also supports the livelihoods of desert communities through its therapeutic properties.