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Kala Vatana Usal | Black Peas Curry | Malvani Kalya Vatanyachi Usal

Kala Vatana Usal is a popular dish from Malvan in the state of Maharashtra in India. It is a spicy and delicious preparation made with dried black peas (kala vatana) and a variety of aromatic spices. This is a vegan, protein-rich, diabetic-friendly easy-to-make recipe.
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Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Total Time 8 hours 40 minutes
Servings: 4 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Main Course
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

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

Method
 

Soaking Kala Vatana (Dry Black Peas)
  1. Wash kala vatana under running water for a couple of times and soak it overnight or for 7-8 hours.
  2. 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)
  1. Heat a tablespoon of oil in a kadai or saucepan, add roughly sliced onions and saute till translucent.
  2. Add roughly chopped ginger & garlic and now cook this onion mixture till they are deep dark brown in colour.
  3. Once the onions are done, transfer them onto a plate to cool down.
  4. 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.
  5. Once nicely roasted, set it aside to cool with onions.
  6. Add 1/4th cup of water and blend the onion & coconut mixture to a fine paste.
  7. The base of the curry is ready.
Let's make kala vatana usal
  1. Heat 2-3 tablespoons of oil, add 1 small finely chopped tomato and saute till it turns soft and mushy.
  2. Add the onion & coconut paste and saute till it leaves oil from the edges.
  3. Add spices, cumin powder, coriander powder, garam masala powder, red chilli powder & turmeric powder. Add salt to taste.
  4. Saute this mixture for about 2-3 minutes till the mixture leaves oil which indicates that our masala is perfectly cooked.
  5. Add the boiled kala vatana (black peas) along with the water in which they were boiled.
  6. Mix the vatana (peas) with onion-coconut masala. Check for seasoning at this time.
  7. Now, add 2 cups of hot boiling water to make the gravy.
  8. Here adjust the quantity of water as per the consistency you need. Let the curry come to a boil.
  9. Cover & cook for about 5 minutes so that all the flavours from the spices are properly infused in the vatana (peas).
  10. Lastly, add finely chopped coriander leaves.
  11. Delicious Kala Vatana Usal (Black Peas Curry) is ready to serve.
  12. Squeeze lemon juice while serving and enjoy with flatbreads, bread or rice.

Video

Notes

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)