Kala Vatana Usal | Black Peas Curry | Malvani Usal Recipe –Maharashtrian Recipes

Kala Vatana Usal | Black Peas Curry

 

Kala Vatana Usal

Kala Vatana Usal

 

Kala Vatana Usal is a famous Maharashtrian Dish often indulged with Pav (Indian Bread) or Poori or Amboli. This Black peas curry gets

its flavor for the very famous malvani masala that is a mixture of roasted ground spices. The grated coconut compliments the aroma of

Malvani masala and makes this usal deliciously flavorsome. In absence of Malvani Masala, you can use garam masala as a substitute though

it will lack the flavor it otherwise gets. This Vatana Usal tastes best when served with plain rice, chapatti or Malvani vada.

Here are some similar recipes: Moong Usal, White Vatana Usal, Dalimbi Usal, Chana Usal Recipe.




So let’s get started with Kala Vatana Usal recipe:

Preparation Time: 15 Minutes (Except Soaking Time)

Cooking Time: 25 Minutes

Serves for 2.

 

Ingredients:

1) 1 cup soaked vatana

2) 2 tsp oil

3) Turmeric Powder

4) 2 tsp malvani masala or as per your choice

5) 1 cup grated coconut

6) 5-6 Curry leaves

7) 1/2 tsp Mustard Seeds

8) Coriander Leaves

9) Salt as per taste

 

Method:

Wash and soak vatana for 6-7 hours.

Pressure cook vatana.

Heat oil in a pan add mustard seeds and let them crackle add curry leaves  and saute it  for 1 minute.

Add vatana, stir it  and little water.

Add masala, turmeric powder cover the pan with a lid and let it cook for another 5-10 minutes on medium low flame.

At the other side heat oil add grated coconut until golden brown. You can also add some whole spices if you want more spicy.

Keep aside and let it cool.

Make a fine paste of above mixture and add it to vatana. Add salt.

Stir.

Once done, garnish it with coriander leaves.

Serve hot with chapatti or Malvani Vada or Amboli.

 

How to make kala vatana usal step by step with images: 

1) Wash and soak vatana for 6-7 hours. Pressure cook vatana. Heat oil in a pan add mustard seeds and let them crackle add curry leaves  and saute it  for 1 minute.

 

Kala Vatana Usal

Kala Vatana Usal

 

2) Add vatana, stir it  and little water.

 

Kala Vatana Usal

Kala Vatana Usal

 

3) Add masala, turmeric powder cover the pan with a lid and let it cook for another 5-10 minutes on medium low flame.

 

Kala Vatana Usal

Kala Vatana Usal

 

Kala Vatana Usal

Kala Vatana Usal

 

4) At the other side heat oil add grated coconut until golden brown. You can also add some whole spices if you want more spicy.Keep aside and let it cool.

 

Coconut

Coconut

 

Coconut

Coconut

 

5) Make a fine paste of above mixture and add it to vatana. Add salt.

 

Kala vatana usal

Kala vatana usal

 

6) Stir.

 

Kala vatana usal

Kala vatana usal

 

7) Once done, garnish it with coriander leaves. Serve hot with chapatti or Malvani Vada or Amboli.

 

Kala Vatana Usal

Kala Vatana Usal

 

Tip:

This recipe is specially for janmashtami or ganesh chaturthi when we not use onion, garlic. So i have not used onion, garlic and ginger paste.

If you are making it on another day or you eat onion, garlic on these days you can use it.

You can also add 1 tbsp boiled vatana to coconut and make paste along with coconut  mixture so that you will get a thickness to usal.



 

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