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kala vatana chi usal
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1.5 from 2 votes

Kala vatana amti

Maharashtrian Dried Black Pea ,coconut and tomato Curry
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish, Side Dish
Cuisine: Maharashtrian Cuisine
Keyword: kala vatana, kala vatana amti, vatana usal
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 325 gms Dried black peas /kala vatana
  • 1/2 cup Fresh Coconut, Grated
  • 3 medium Tomatoes / Tamatar chopped
  • 1 tbsp Jaggary / Gud
  • 2 tbsp Tamarind / Imli Pulp
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 1.5 tsp Goda masala

Tempering/tadka

  • 3 tbsp Cooking Oil
  • 1 tsp Mustard Seeds / Rai *
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Asafoetida / Hing powder
  • 12 Curry Leaves / Kadi Patta
  • 2 Dried 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