Kala Vatana Usal is a traditional Malvani-style black peas curry from the coastal region of Maharashtra. Made with dried kala vatana, roasted coconut, onion, garlic and aromatic spices, this curry has a deep, earthy flavour and a rich masala gravy that pairs beautifully with bhakri, rice, amboli or tandlache vade.
Also known as Kala Vatana Sambar or Kalya Vatanyachi Usal, this is very different from South Indian sambar. It is a Maharashtrian-style curry where soaked black peas are pressure cooked until tender and then simmered in a roasted coconut and onion masala.
The combination of black peas, roasted coconut and spices gives this curry its characteristic Malvani flavour. It is a comforting dish for everyday meals but also works wonderfully when served as part of a traditional Maharashtrian spread.
What Is Kala Vatana Usal?
Kala Vatana Usal is a Maharashtrian curry made with dried black peas, also known as kala vatana. In the Konkan and Malvan regions, the dish is also commonly called Kala Vatana Sambar.
Despite the name “sambar,” this recipe is not the lentil-and-vegetable sambar associated with South Indian cuisine. Kala Vatana Sambar is closer to a thick Maharashtrian usal or curry made with black peas, roasted coconut and a spiced masala base.
The black peas have a firm texture and slightly earthy flavour, which works especially well with roasted coconut and onion. Once the curry is simmered, the peas absorb the flavours of the masala while still retaining their shape.
What Is Kala Vatana?
Kala vatana are dried black peas commonly used in Maharashtrian and Konkani cooking.
They are different from kala chana or black chickpeas. Kala vatana are smaller and have their own distinctive flavour and texture.
Because they are dried legumes, they need to be soaked before cooking. Soaking helps soften the peas and reduces the overall cooking time.
Kala vatana can be used in curries, usal and other traditional Maharashtrian preparations.
Kala Vatana Usal vs Kala Vatana Sambar
Kala Vatana Usal and Kala Vatana Sambar are commonly used names for very similar preparations, especially in the Malvan and Konkan regions.
The word “usal” is often used for Maharashtrian dishes made with legumes or sprouts, while “sambar” in this context refers to the Malvani black peas curry.
So if you come across searches for Kala Vatana Sambar, Malvani Kala Vatana Usal or Kalya Vatanyachi Usal, they generally refer to this style of black peas curry.
Why This Malvani Kala Vatana Usal Has So Much Flavour
The flavour of this curry comes mainly from the roasted onion-coconut masala, often referred to as vaatan.
Roasting the onion, coconut, ginger and garlic gives the curry a much deeper flavour than simply adding them raw to the gravy.
The masala paste coats the cooked black peas and gives the curry its rich colour and consistency.
Spices such as turmeric, red chilli powder, coriander powder, cumin powder and garam masala add warmth, while the roasted coconut gives the gravy body and a slightly nutty flavour.
How Long Should You Soak Kala Vatana?
Kala vatana should ideally be soaked overnight or for around 7 to 8 hours before cooking.
Since these peas are quite firm when dried, soaking them properly helps them cook more evenly and reduces the time needed in the pressure cooker.
After soaking, drain and rinse the peas before cooking.
If the kala vatana are older, they may take longer to soften even after soaking, so cooking time can vary slightly from batch to batch.
How to Cook Kala Vatana in a Pressure Cooker
Once the kala vatana have soaked overnight, drain them and transfer them to a pressure cooker with enough water.
Cook until the peas are completely tender but still hold their shape.
Depending on the age and quality of the peas, the exact number of whistles can vary. Older dried peas usually take longer to soften.
The important thing is to check the texture rather than relying only on the number of whistles. The kala vatana should be easy to bite into without feeling hard in the centre.
Do not throw away the cooking water immediately. You can use some of it later to adjust the consistency of the curry.
How to Make the Malvani Vaatan for Kala Vatana Usal
The roasted masala paste is one of the most important parts of this recipe.
Start by roasting sliced onions until they turn golden brown. Add ginger and garlic and continue sautéing until fragrant.
Roast the coconut until it develops a light golden-brown colour. This roasting step adds depth and gives the final curry its characteristic flavour.
Allow the mixture to cool before grinding it into a smooth paste.
The colour of the vaatan will influence the colour and flavour of the final curry, so do not rush the roasting process.
At the same time, avoid burning the onions or coconut because burnt masala can make the curry taste bitter.
Ingredients for Kala Vatana Usal
Kala vatana
Dried black peas are the main ingredient in this curry.
Soak them overnight before pressure cooking.
Onion
Onion forms part of the roasted masala base and adds sweetness and body to the curry.
Dry or desiccated coconut
Roasted coconut gives the Malvani curry its rich flavour and thicker consistency.
Fresh coconut can also be used, although the flavour and texture will be slightly different.
Ginger and garlic
Ginger and garlic add depth and aroma to the roasted masala.
Tomato
Tomato adds slight acidity and helps balance the richness of the coconut-onion gravy.
Red chilli powder
Red chilli powder adds colour and heat.
Adjust the quantity according to your preference.
Coriander and cumin powder
These spices give the gravy an earthy flavour and work particularly well with dried legumes.
Garam masala or Malvani masala
If you have Malvani masala, it works especially well in this recipe and gives the curry a more traditional coastal flavour.
Garam masala can also be used when Malvani masala is unavailable.
Oil
Use your regular cooking oil for roasting the masala and preparing the curry.
Water
Water is needed for pressure cooking the peas and adjusting the final consistency of the gravy.
How Thick Should Kala Vatana Usal Be?
Kala Vatana Usal is usually served as a curry rather than a very dry usal.
The gravy should be thick enough to coat the black peas but still have enough liquid to eat comfortably with rice, bhakri, amboli or vade.
If you are serving it with tandlache vade or bhakri, you can keep the gravy slightly thicker.
For steamed rice, a slightly looser consistency works well.
If the curry becomes too thick after resting, add a little hot water and simmer again for a few minutes.
How to Make Kala Vatana Usal Taste More Malvani
For a more distinct Malvani flavour, use Malvani masala instead of regular garam masala if you have it available.
The roasted coconut and onion base is equally important. These ingredients give the curry the deeper, slightly smoky flavour associated with many coastal Maharashtrian gravies.
Garlic and chilli also play an important role, so adjust them according to your preferred spice level.
Letting the curry simmer for a few minutes after adding the cooked kala vatana also helps the peas absorb the masala properly.
Kala Vatana Usal Variations
Kala Vatana Usal without onion and garlic
You can prepare the curry without onion and garlic by making the masala base with coconut, tomatoes and spices.
The flavour will be different from the regular version but still works well.
Kala Vatana Usal with Malvani masala
For a stronger coastal flavour, replace garam masala with Malvani masala.
Start with a small quantity and adjust according to how spicy your masala blend is.
Kala Vatana Usal with fresh coconut
Fresh grated coconut can be used instead of desiccated coconut.
The curry will have a slightly fresher and milder coconut flavour.
Sprouted Kala Vatana Usal
Kala vatana can also be sprouted before cooking.
If using sprouted peas, cooking time may differ, so check the texture while pressure cooking.
What to Serve With Kala Vatana Usal
Kala Vatana Usal with Tandlache Vade
One of the most traditional ways to serve this Malvani black peas curry is with tandlache vade, also known as rice flour vade.
The crisp fried vade pairs beautifully with the spicy coconut-based curry.
Kala Vatana Usal with Amboli
Amboli is another popular accompaniment.
This soft Maharashtrian rice-and-lentil pancake absorbs the curry well and makes a very satisfying combination.
Kala Vatana Usal with Bhakri
Jowar or rice bhakri works very well with the thick Malvani gravy.
Kala Vatana Usal with Rice
Plain steamed rice is one of the easiest ways to serve this curry.
Keep the gravy slightly thinner when serving it with rice.
Kala Vatana Usal with Chapati or Roti
You can also serve this curry with chapati, phulka or roti for a simple everyday meal.
Common Mistakes to Avoid
Not soaking the Kala Vatana long enough
Kala vatana are firm dried peas and need enough soaking time before cooking.
If they are not soaked properly, they may remain hard even after pressure cooking.
Undercooking the black peas
The peas should be tender all the way through.
If they still feel hard in the centre, continue cooking them before adding them to the curry.
Burning the coconut
Roasted coconut gives the curry depth, but burnt coconut will make the gravy bitter.
Roast on low to medium heat and stir frequently.
Not browning the onion enough
A well-roasted onion base gives the curry richer flavour and colour.
Cook until golden brown rather than simply translucent.
Adding too much water at once
Add water gradually when adjusting the gravy.
It is easier to thin a thick curry than to fix one that has become watery.
Not simmering after adding the peas
Once the cooked kala vatana are added to the gravy, let the curry simmer for a few minutes.
This helps the peas absorb the masala and prevents the curry from tasting like separate components.
Why Is My Kala Vatana Still Hard After Pressure Cooking?
The most common reason is that the peas were not soaked long enough or the batch of dried kala vatana is older.
Older legumes naturally take longer to soften.
If the peas are still hard, add a little more water and pressure cook them again until tender.
Do not add them to the curry while they are still undercooked, because simmering them in the gravy may not soften them sufficiently.
Can I Use Kala Chana Instead of Kala Vatana?
Kala chana can be used in a similar style of curry, but it is not the same ingredient.
Kala vatana and kala chana have different textures and flavours, so the finished dish will not taste exactly like traditional Kala Vatana Usal.
If you want the characteristic Malvani flavour of this recipe, use dried kala vatana whenever possible.
Can I Make Kala Vatana Usal Ahead of Time?
Yes.
Like many coconut-based curries, the flavour often becomes even more settled after the curry has rested for a few hours.
You can prepare it earlier in the day and reheat it before serving.
If the gravy thickens while standing, add a small amount of water and simmer until it reaches the consistency you prefer.
How to Store Kala Vatana Usal
Allow the curry to cool completely before transferring it to an airtight container.
Store it in the refrigerator and reheat only the quantity you need.
I prefer using the curry within 3 to 4 days for the best taste and freshness rather than keeping it for an entire week.
When reheating, add a small splash of water because the coconut gravy may thicken in the refrigerator.
Frequently Asked Questions
What is Kala Vatana Usal?
Kala Vatana Usal is a Maharashtrian curry made with dried black peas, roasted coconut, onion, garlic and spices.
It is particularly associated with the Malvan and Konkan regions of Maharashtra.
What is Kala Vatana Sambar?
Kala Vatana Sambar is another name used for Malvani Kala Vatana Usal.
It should not be confused with South Indian sambar.
What are black peas called in Marathi?
Kala vatana are commonly referred to as काळा वाटाणा in Marathi, and the curry may be called Kalya Vatanyachi Usal or Kala Vatana Sambar.
Do Kala Vatana need to be soaked?
Yes.
Soaking overnight or for around 7 to 8 hours makes the dried peas easier and faster to cook.
Can I make Kala Vatana Usal without coconut?
You can make a black peas curry without coconut, but the flavour and texture will be quite different from the traditional Malvani-style version.
The roasted coconut is an important part of the characteristic gravy.
Can I use Malvani masala in Kala Vatana Usal?
Yes.
Malvani masala works particularly well with this curry and gives it a stronger regional flavour.
What goes well with Kala Vatana Usal?
Tandlache vade, amboli, bhakri, steamed rice, chapati and roti all pair well with this curry.
Is Kala Vatana the same as Kala Chana?
No.
Kala vatana are dried black peas, while kala chana are black chickpeas. They differ in size, texture and flavour.
Why is my Kala Vatana curry bitter?
Bitterness can come from over-roasted or burnt coconut, onion or spices.
Roast the masala ingredients carefully over moderate heat and avoid letting them become too dark.
Can Kala Vatana Usal be made in a pressure cooker?
The kala vatana themselves are commonly pressure cooked first.
The cooked peas are then added to the prepared masala gravy and simmered until the flavours combine.
Related Recipes
Kala Vatana Usal is one of those traditional Maharashtrian curries where a handful of simple ingredients develop a surprisingly deep flavour.
The combination of tender black peas, roasted coconut, browned onion, garlic and spices creates a rich Malvani-style gravy that works equally well with bhakri, rice, amboli or tandlache vade.
The two things that make the biggest difference are properly soaking and cooking the kala vatana and taking enough time to roast the coconut-onion masala.
Once those steps are done correctly, the rest of the curry comes together quite easily.
Whether you call it Kala Vatana Usal, Kala Vatana Sambar or Kalya Vatanyachi Usal, this is a comforting regional recipe worth adding to your Maharashtrian cooking collection.
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
Ingredients
Method
- 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.
- 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.
- 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.
