Maharashtrian Dried Black Pea ,coconut and tomato Curry
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Dish, Side Dish
Cuisine: Maharashtrian Cuisine
Keyword: kala vatana, kala vatana amti, vatana usal
Servings: 5people
Author: Anjana Chaturvedi
Ingredients
325gmsDried black peas /kala vatana
1/2cupFresh Coconut, Grated
3mediumTomatoes / Tamatarchopped
1tbsp Jaggary / Gud
2tbspTamarind / ImliPulp
1/2tspTurmeric Powder / Haldi Powder
1.5tspRed Chilli powder / Laal mirch powder
To tasteSalt / Namak
1.5tspGoda masala
Tempering/tadka
3tbspCooking Oil
1tspMustard Seeds / Rai *
1/2tspCumin Seeds / Sabut Jeera
1/2tspAsafoetida / Hing powder
12Curry Leaves / Kadi Patta
2Dried Red Chilli, Whole
Instructions
wash and soak black peas overnight or for minimum 10 hours. then wash them well 2 times with enough water.
Pressure cook the soaked peas with enough water for about 8-10 whistles on medium heat or cook till they become soft.
Take a heavy pan add coconut and roast on low flame for 2 minutes and keep aside.
then grind in the mixer and make a smooth paste.
Chop and puree the tomatoes.
In a pan add the cooking oil and then add the tempering .
When cumin start to crackle add the pureed tomatoes and the dry spices and let it cook on medium heat till oil start separating.
Now add the coconut paste and stir to mix.
Add the boiled peas ,tamarind pulp ,jaggery and mix .add water to adjust the consistency of your preference.(the curry is of medium thick cocnsistency)
Cover with a lid and simmer for about 8 minutes .
Add fresh coriander and serve.
Notes
Serving suggestions- serve with Bhakri,roti,rice flour poori or steamed rice