Dried black peas curry in tangy coconut and tomato sauce – A Malwani speciality
kala vatana or dried black peas is a speciality from the Malvan region of Maharashtra.The curry is made mainly with coconut and tomatoes ,The popular Maharashtrian Goda masala is the key ingredient of this kala vatana amti ,But If you don’t have goda masala then can use garam masala instead.
This kala vatana amti is specially made during Ganpati pooja festival and offered as Naivaidhya on Ganesh Chaturthi.In Maharashtra this curry is called as kalya vatanyachi amti .This amti goes very well with rice flour poori or paratha ,but I love this with steamed rice or yellow rice.You can skip adding tomatoes and can make only with coconut and tamarind,adding tomatoes or not depend on individual choice but coconut can’t be skipped as it is main ingredient.
Dried Black peas are totally different then the dried kala chana.They are quite smaller in size as compared to dried yellow and green peas. kala vatanas are hard so takes quite a longer time to cook then the dried green or yellow peas but after it gets cooked properly the taste and texture is better than the Kala chana .They hold their shape well after boiling,they didn’t turn mushy like dried yellow peas. Do use a pressure cooker to boil them ,pan cooking will take a quite longer time .
I love Maharashtrian food and often make Kolhapuri Misal Pav, My favourite snack – Vada Pav , Maharashtrian Green chili pickle, and the very popular street food – Mumbai Pav bhaji is made weekly as it’s my family favourite dish.