Kala Vatana Usal is a recipe is from the Malvan region of Maharashtra and is made with black peas and is just the perfect accompaniment for rotis/ chapatis and dal rice. The grated coconut compliments the aroma of Malvani masala along with the roasted ground spices.
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Ingredients:
For making grounded masala:
· Oil – 1 tbsp
· Onion – 1 roughly chopped
· Ginger - 1 inch
· Garlic cloves – 8-10 nos.
· Green chilli -1
· Coconut – ½ cup
· Cinnamon sticks – 1 inch
· Cloves – 4-5
· Triphal (Teppal) – 2-3
For making Kala Vatana Usal:
· Kala Vatana – 1 cup (soaked and cooked)
· Oil – 3 tbsp
· Hing – ¼ tsp
· Jeera – 1 tsp
· Curry leaves – 1 sprig
· Onion – 1 big (finely chopped)
· Tomato – 1 (finely chopped)
· Red chili powder – 1.5 tbsp
· Turmeric powder – ½ tsp
· Kanda lehsun masala – 1 tsp (optional)
· Water
· Finely chopped coriander leaves
Method:
· Wash and soak the kala vatana overnight or for 6-7 hours.
· Next day morning wash it thoroughly and pressure cook the kala vatana for 5-6 whistles.
· Now take a small kadai with oil in it, add onions and fry till it turns brown. Now add ginger, garlic, green chili, coconut. Sauté till it turns aromatic. Now add the Cinnamon sticks, cloves and teppal and sauté for 2-3 mins.
· Let the above mixture cool. Once cooled use a mixer jar to make a paste.
· Open the pressure cooker and let the kala vatana cool. Take about 2 tbsp of vatana and just churn it once in a small mixer jar.
· Take a big kadai with oil in it, add hing, jeera, curry leaves and chopped onions. Fry the onion on medium flame, now add the tomatoes and sauté for 3-4 mins.
· Now add the powdered spices red chili powder and turmeric powder. Sauté on low flame for 1-2 mins, so that the masala doesn’t burn.
· Now add the grounded masala and salt. Sauté for 4-5 mins. Add water to adjust the consistency.
· Now add the churned Kala vatana and pressure-cooked kala vatana. Boil for 5-7 minutes.
· Finally garnish with coriander leaves.
· Serve this with Chapati and Dal.
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