About Kala Vatana Usal (Black Peas Curry)
Kala vatana usal is also called as kala vatana sambar and is served with amboli or tandlache vade. This is a popular combination that is often made in the Malavni household.
The dish typically begins with soaking the kala vatana (black peas) overnight, which helps in softening them and reducing the cooking time.
Once soaked, the peas are pressured cooked until tender and then combined with a flavorful base made of coconut, onions, tomatoes, and spices.
This is a perfect plant-based protein option.
The spices used in Kala Vatana Usal may vary, but common ones include coriander powder, cumin seeds powder, turmeric powder, red chilli powder, and garam masala. These spices add warmth and depth to the dish, creating a rich and vibrant flavour.
The preparation of Kala Vatana Usal involves sautรฉing onions and desiccated coconut until golden brown along with ginger-garlic for added flavour.
Chopped tomatoes are then cooked until they turn soft and mushy, forming the base of the dish. The soaked and drained black peas are then added to the pan, along with the spices, and cooked until they are tender and well-coated with the flavours.
Kala Vatana Usal is often served as a main course dish, accompanied by rice poori (tandlache vade), bhakri (millet flatbread), chapatis, bread, rice or amboli.
It can also be enjoyed on its own as a hearty and nutritious meal. Some dish variations may include garnishing with fresh coriander leaves and a squeeze of lemon juice to enhance the flavours.
This traditional Maharashtrian dish is not only delicious but also a great source of protein and dietary fiber due to the presence of black peas.
It is a popular choice among vegetarians and is often enjoyed during festive occasions or as a part of a regular meal.
Overall, Kala Vatana Usal is a flavorful and satisfying dish that showcases the culinary richness of Maharashtra, offering a delightful blend of spices and textures that leave a lasting impression on the palate.
Recipe Video
Ingredients
Kala vatana (Black Peas) โ To make this curry, we need to soak the kala vatana (black peas) overnight or for 7-8 hours. Once soaked, we will pressure cook the vatana for about 8-9 whistles. Kala vatana takes times to cook.
Vaatan (Coconut & Onion Paste) โ This is the base masala made from onions & dry coconut. I always use store-bought desiccated coconut for this recipe.
To make the vatan (base) we need 1-2 onions that are roughly sliced and 4 tablespoons of desiccated coconut. You can use dry-grated coconut too.
Also, to enhance the flavour, we will need an inch of ginger and 4 cloves of garlic which we need to saute with onions till they turn brown.
Spices & Herbs โ Basic spices like red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala are added to this curry.
Seasonings โ Salt to taste
Oil โ I have used sunflower oil to make this curry.
Water โ We will need water to adjust the gravy consistency.
Variations
Instead of using kala vatana (black peas), you can substitute them with any pluses of your choice like kala chana (black chickpeas), Matki (Moth Beans) or Chole (Garbanzo Beans).
Serving Suggestions
This kala vatana usal is traditionally served with rice pooris called tandlache vade or with amboli (A soft & spongy pancake made from a fermented batter of rice and urad dal (black lentils).
Apart from that, this usal / curry pairs best with steamed rice, bhakri and roti.
Storage Options
This curry stays good for about a week in the refrigerator. Store it in a container with a lid and reheat before serving.
Related Recipes
More Sprouts Recipes
Green Moong Dal Curry, Kala Chana Masala (Black Chickpea Curry), Lobia Masala (Black Eyed Beans Curry), Akha Masoor Dal Curry (Brown Lentil Curry), Matar Ke Chole (White Peas Curry), Chole Masala (Chickpea Curry)
How To Make Kala Vatanyachi Usal
Note:
You can make this kala vatana usal (curry) without adding onion and garlic too.
You can also make use of other legumes like Kala chana (black chickpeas), Chavali (Blak Eyed Beans), Chickpeas, Matki (Moth Beans) or Green Moong Dal (Green Mung Beans)
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Recipe Card
Kala Vatana Usal | Black Peas Curry | Malvani Kalya Vatanyachi Usal
Ingredientsย ย
For Onion-Coconut Paste (Kanda Kobra Vaatan)
- 1 cup Kala Vatana (Dry Black Peas)
- 2 Onions, slicked
- 3-4 tablespoons Dry Grated Cococnut
- 4-5 Garlic Cloves
- 1 inch Ginger
For Making the Curry
- 1 small Tomato, finely chopped
- 1 teaspoon Cumin Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- 1 tablespoon Coriander Leaves
- 1/2 teaspoon Sugar (Optional)
- 3 tablespoons Oil
- Water to soak the peas & for gravy
Instructionsย
Soaking Kala Vatana (Dry Black Peas)
- Wash kala vatana under running water for a couple of times and soak it overnight or for 7-8 hours.
- Once soaked, drain the water and pressure cook for 8-9 whistle or till the vatana (peas) are soft. We do not want them to be mushy.
For Coconut-Onion Base (Vaatan)
- Heat a tablespoon of oil in a kadai or saucepan, add roughly sliced onions and saute till translucent.
- Add roughly chopped ginger & garlic and now cook this onion mixture till they are deep dark brown in colour.
- Once the onions are done, transfer them onto a plate to cool down.
- Meanwhile, in the same kadai/saucepan add 4 tablespoons of desiccated coconut (Or dry grated coconut) and roast till it becomes nice dark brown in colour. Make sure to keep the flame low.
- Once nicely roasted, set it aside to cool with onions.
- Add 1/4th cup of water and blend the onion & coconut mixture to a fine paste.
- The base of the curry is ready.
Let's make kala vatana usal
- Heat 2-3 tablespoons of oil, add 1 small finely chopped tomato and saute till it turns soft and mushy.
- Add the onion & coconut paste and saute till it leaves oil from the edges.
- Add spices, cumin powder, coriander powder, garam masala powder, red chilli powder & turmeric powder. Add salt to taste.
- Saute this mixture for about 2-3 minutes till the mixture leaves oil which indicates that our masala is perfectly cooked.
- Add the boiled kala vatana (black peas) along with the water in which they were boiled.
- Mix the vatana (peas) with onion-coconut masala. Check for seasoning at this time.
- Now, add 2 cups of hot boiling water to make the gravy.
- Here adjust the quantity of water as per the consistency you need. Let the curry come to a boil.
- Cover & cook for about 5 minutes so that all the flavours from the spices are properly infused in the vatana (peas).
- Lastly, add finely chopped coriander leaves.
- Delicious Kala Vatana Usal (Black Peas Curry) is ready to serve.
- Squeeze lemon juice while serving and enjoy with flatbreads, bread or rice.
