This Kala Vatana Usal, additionally fondly referred to as the Kala Vatana Sambar or Kalya Vatanyachi Usal is a type of actually comforting vegetarian dishes from Malvani delicacies. It is without doubt one of the key preparations that’s supplied as a ‘prasad’ or ‘naivedya’ (sans onion and garlic) to Bhagwan Ganesha throughout the auspicious Ganesh Chaturthi competition.
About Malvani Delicacies
The South Konkan areas of Maharashtra and Goa mainly kind the Malvan area, additionally the house of the wealthy Malvani delicacies. So, clearly there’s an affect of each Maharashtrian and Goan cuisines as properly on this impartial meals tradition.
Some famous options of the Malvani delicacies embody the beneficiant use of coconut in assorted varieties – from recent coconut and dried desiccated coconut to coconut milk and paste as properly; use of dried pink chilies, ginger, garlic and different spices. All these basically make this delicacies a strong one.
Nevertheless, Malvani delicacies additionally makes use of souring brokers like kokum, uncooked inexperienced mango and tamarind to steadiness the warmth or spiciness. As an illustration, one of many sub kinds on this delicacies practiced by the Konkanastha Brahmin neighborhood have a much less spicy meals tradition.
Identical to this Kala Vatana Usal, many different Malvani preparations use a typical spice combine known as the Malvani masala powder. Historically, it’s made with about 18 to twenty dried spices that are finely floor.
Along with this Kalya Vatanyachi Usal or Malvani fashion Black Peas Sambar, different well-known vegetarian dishes of the Malvani and Konkani delicacies that I’ve shared is the pink-hued Solkadhi, wholesome Chawli Bhaji & Padwal Bhaji, crispy Suran Fry, festive Rishi Panchami Bhaji and candy rice flour roll Patholi.
Kala Vatana Usal
This genuine Kala Vatana Usal is my mom’s recipe from her prized assortment. She used to make it very often as I used to be rising up. So, even I’ve developed a liking for this dish over time.
To not neglect, it’s an absolute favourite legume dish of our household. We additionally love Modak and at any time when I make these candy dumplings at house, they disappear quickly.
Additionally, this Kala Vatana Sambar isn’t your normal South Indian Sambar. It comes actually near the Maharashtrian Usal. Therefore, additionally termed as Kala Vatana Usal. However no matter chances are you’ll name it, the dish is superior in flavors, texture and aroma. A should attempt!
At my ‘aai’ or mom’s place, we relish the Kala Vatana Sambar with vade. To not confuse with the South Indian Medu Vada, the Maharashtrian/Malvani Vade is a fried puffed flatbread (identical to a poori) basically made with rice flour or a mixture of few flours.
Readymade vade flour can also be accessible in Mumbai and Pune, and it may be made at house too. In fact, the selfmade model is a lot better and at all times most well-liked by me.
Extra on the recipe
As apparent from the title Kala Vatana Sambar, the primary ingredient of this dish is the kala vatana, which is dried black peas. Although termed black, this legume isn’t actually black in coloration, however has a brownish-black tinge. Don’t confuse it with black eyed beans or black beans.
This Kalya Vatanyachi Usal recipe additionally has the Malvani masala as an necessary ingredient. Haven’t been in a position to retailer it at house? No points, you continue to could make the dish. There are a number of further spices that you should fry together with the opposite masala elements and likewise add the garam masala powder. Particulars within the under part.
Whereas I at all times like pairing this Kala Vatana Usal with the vade, it additionally tastes supreme with plain poori, steamed rice and even jeera rice.
In case you don’t have Malvani masala
After sautéing the ginger and garlic as proven within the steps under, add the entire spices listed under and sauté for a few seconds. Do that earlier than you add the coconut.
- 1 tablespoon fennel seeds (saunf)
- 1 skinny single strand of mace (javitri)
- 1 small stone flower (dagad phool)
- 1 small star anise (chakri phool)
- 1 teaspoon poppy seeds (khus khus)
- 1 cobra saffron (nagkesar), non-obligatory
- 1 triphal, non-obligatory
You even have so as to add 1 teaspoon of garam masala powder. This may be performed immediately whereas the Kala Vatana Sambar is simmering.
Nevertheless, I might at all times suggest you to retailer the Malvani masala at house as a result of the flavour profile actually is exclusive when this spice combine is utilized in its truest ingredient.
Observe: In case you do plan to make the delish curry for the Ganesh Chaturthi competition, then omit including onions and garlic.
Step-by-Step Information
How you can make Kala Vatana Usal
Preparation
1. Begin the earlier night time. Decide and clear 1 cup of dried black peas or kala vatana. Wash the peas 3 to 4 occasions in operating water.
Soak the peas in sufficient water for 8 to 10 hours. You too can use sprouted black peas.
2. The subsequent day, discard the water from the soaked peas and rinse with recent water a number of occasions.
3. Boil the soaked kala vatana with salt and three cups water in a 3 litre strain cooker on medium warmth for 10 to 12 minutes or until they’re utterly cooked and tender.
Drain the cooked peas in a strainer.
Make Usal Masala Paste
4. Warmth 1 tablespoon oil on a tawa or frying pan. Add half portion of 1 medium-sized onion (about ⅓ cup sliced onions) that has been sliced thinly. Sauté the onions until gentle golden.
Add the 5 to six chopped garlic cloves (small to medium-sized) and 1 inch peeled and chopped ginger, and sauté for a minute.
5. Add 1 cup grated recent coconut or a mixture of ½ cup recent coconut and ¼ cup desiccated coconut. Combine and fry for a minute.
Add 2 dried pink chilies. Take away seeds from the chillies if you happen to choose.
Sauté the coconut combination on low warmth stirring typically until the coconut turns into golden. Hold stirring in order that the masala combination doesn’t get burnt.
6. As soon as the coconut has change into golden, put aside the masala combination to chill. As soon as cooled, add the coconut masala combination in a grinder. Add 2 to three tablespoons of the boiled kala vatana to it.
Add ⅓ to ½ cup water and grind to a easy wonderful paste. Add extra water if wanted when grinding or mixing.
Make Kala Vatana Sambar
7. Now, warmth 2 tablespoons oil in one other deep-bottomed pan. Fry the remaining half (about ⅓ cup) of chopped onions until translucent. The onions ought to soften.
8. Add ½ teaspoon turmeric powder and 1.5 to 2 tablespoons Malvani masala.
9. Add the ready masala paste. Now, you may add 1 chopped tomato as properly. Combine properly and prepare dinner the combination for two minutes on low warmth. The masala splutters, so hold stirring it.
10. Add 1 or 1.5 cups of water or extra (relying on the consistency you need) within the curry. However don’t make the curry too skinny or runny.
11. Deliver the curry to a boil first. Then, decrease the warmth and simmer for five to 7 minutes additional. Take care that the usal doesn’t spill whereas boiling.
Make it as per your alternative of consistency. In case you like extra curry, add some extra water. Examine the style and add extra salt, if required.
As soon as the curry is cooked completely, you will notice some oil specks floating on the highest layer of the curry. Lastly add some chopped coriander leaves.
12. Serve Kala Vatana Sambar scorching or heat with Rice Vada or common Poori or Malwani Vade. You too can pair Kala Vatana Usal with steamed rice.
Extra Lentil Curry Recipes To Strive!
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Kala Vatana Usal (Kalya Vatanyachi Usal)
Kala Vatana Usal often known as Kala Vatana Sambar is a conventional Malvani black peas recipe from the coastal area of Maharashtra. This tasty curry is made with dried black peas, coconut, onions, tomatoes and a whole lot of spices.
Prep Time 30 minutes
Prepare dinner Time 30 minutes
Soaking Time 8 hrs
Whole Time 9 hrs
For making coconut masala
Forestall your display from going darkish whereas making the recipe
- Begin the earlier night time earlier than. Decide and clear the black peas. Wash the peas in operating water for 3 to 4 occasions. Soak the peas in water for 8 to 10 hours. You could possibly additionally use sprouted black peas.
The subsequent day, discard the water from the soaked peas. Rinse the peas a number of occasions with recent water.
- And boil them with ½ teaspoon salt and a couple of cups water in a 3 litre strain cooker for 10 to 12 minutes until they’re utterly cooked and tender. The peas ought to get softened. However take care that they don’t change into mushy.Drain the cooked peas in a strainer and put aside.
Now on a small frying pan or tawa warmth up 1 tablespoon of oil. Add ⅓ cup of skinny onion slices and sauté stirring typically until they change into gentle golden.
Add within the chopped garlic and ginger and sauté for a minute.
Add the coconut. Combine properly and sauté for a minute.
Subsequent add the dry pink chillies. Combine once more.
Sauté your complete masala until the coconut turns golden. Fry on a low warmth and carry on stirring typically in order that the masala doesn’t keep on with the pan or get burnt.
Set the pan apart and let the masala cool. In a grinder switch the sautéed masala elements.
Add 2 to three tablespoons of the boiled black peas to it along with ⅓ to ½ cup of water.
Grind to a easy and wonderful paste. Add extra water if wanted.
In one other deep bottomed pan, warmth 2 tablespoons of oil. Sauté ⅓ cup of chopped onions until they soften.
Add turmeric powder and malvani masala.
- Add the bottom masala paste. Now you may add the tomatoes additionally. You don’t need to sauté the masala paste for a very long time as now we have already performed that earlier when the masala elements have been sautéed. Combine every part properly and sauté your complete masala for two minutes on a low warmth. The masala splutters so carry on stirring it.
Add 2 to 2½ cups of water relying on the consistency you need within the curry.
- Deliver to a rolling boil the primary time after which decrease the flame and simmer for five to 7 minutes. Take care that the usal doesn’t spill whereas boiling. Make it as per your alternative of consistency. In case you like extra gravy, add some extra water.
- Add salt and verify the seasonings. As soon as the curry is cooked properly, you will notice specks of oil floating on high of the gravy.When performed add the chopped coriander leaves.
Serve Kala Vatana Usal scorching with Malvani Vade, rice puri or wheat poori. You could possibly additionally serve Kala Vatana Sambar with plain steamed rice.
- Use black peas which can be inside their expiry date. Older or aged peas will take a very long time to prepare dinner.
- If you wish to make the recipe for Ganesh Chaturthi competition, then don’t add onions and garlic.
- This recipe can’t be scaled as is.
- You could possibly omit including dry pink chillies to the coconut masala paste.
- The black peas might be cooked in a stovetop strain cooker or within the On the spot Pot.
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In case you would not have Malvani masala add the next listed spices after you sauté ginger and garlic and earlier than including the coconut.
- 1 tablespoon fennel seeds (saunf)
- 1 skinny strand of mace (javitri)
- 1 small stone flower (dagad phool)
- 1 small star anise (chakri phool)
- 1 teaspoon poppy seeds (khus khus)
- 1 cobra saffron (nagkesar), non-obligatory
- 1 triphal, non-obligatory
Vitamin Details
Kala Vatana Usal (Kalya Vatanyachi Usal)
Quantity Per Serving
Energy 230 Energy from Fats 162
% Day by day Worth*
Fats 18g28%
Saturated Fats 8g50%
Polyunsaturated Fats 1g
Monounsaturated Fats 9g
Sodium 607mg26%
Potassium 311mg9%
Carbohydrates 15g5%
Fiber 6g25%
Sugar 5g6%
Protein 4g8%
Vitamin A 683IU14%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 23mg28%
Vitamin E 5mg33%
Vitamin Okay 13µg12%
Calcium 37mg4%
Vitamin B9 (Folate) 39µg10%
Iron 1mg6%
Magnesium 30mg8%
Phosphorus 85mg9%
Zinc 1mg7%
* P.c Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
This Kala Vatana Sambar publish from the archives first revealed in September 2010 has been republished and up to date on 20 July 2022.
