INGREDIENTS
- 1 cup black peas (kalya vatana), soaked overnight
- 2 large onions (1 sliced, 1 chopped)
- Fresh coriander leaves
- Few curry leaves
- 1 cup grated dry coconut
- 1 tsp fennel seeds
- ½ tsp black pepper
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1–2 bay leaves
- 2–3 cloves
- 1 small cinnamon stick
- ½ tsp turmeric powder
- Pinch of hing (asafoetida)
- 8–10 garlic cloves
- 1 inch ginger
- 3 tbsp Shilpas Masala Mill Malvani Masala
- 1 tbsp Shilpas Masala Mill Kashmiri Red Chilli Powder
- Salt to taste
- Oil
INSTRUCTIONS
- Pressure cook the soaked black peas for 3–4 whistles. Allow them to cool.
- Dry roast the grated coconut until it becomes dark golden brown.
- Heat a little oil and roast the sliced onions, ginger, garlic, cloves, cinnamon, fennel seeds, coriander seeds, and black pepper until golden.
- Grind the roasted mixture with a little water into a smooth paste. Keep aside.
- Grind 2–3 tbsp of the boiled black peas into a smooth paste.
- Heat oil in a kadhai.
- Add bay leaf, cumin seeds, chopped onion, and curry leaves.
- Add turmeric powder and Malvani Masala.
- Fry well.
- Add the prepared coconut-onion paste (Vatan Masala).
- Cook until the oil separates.
- Add the blended black peas paste.
- Add salt to taste.
- Add the remaining boiled black peas.
- Mix well.
- Add water as required.
- Cover and simmer for 5–7 minutes.
- That’s it! Your Kalya Vatanyachi Usal is ready.
- Garnish with fresh coriander leaves.
- Serve hot with Amboli, puris, chapatis, or pav.
