This Kala Vatana Usal, additionally fondly referred to as the Kala Vatana Sambar or Kalya Vatanyachi Usal is a kind of actually comforting vegetarian dishes from Malvani delicacies. It is without doubt one of the key preparations that’s provided as a ‘prasad’ or ‘naivedya’ (sans onion and garlic) to Bhagwan Ganesha in the course of the auspicious Ganesh Chaturthi pageant.
About Malvani Delicacies
The South Konkan areas of Maharashtra and Goa principally type the Malvan area, additionally the house of the wealthy Malvani delicacies. So, clearly there’s an affect of each Maharashtrian and Goan cuisines as nicely on this unbiased meals tradition.
Some famous options of the Malvani delicacies embody the beneficiant use of coconut in different varieties – from contemporary coconut and dried desiccated coconut to coconut milk and paste as nicely; use of dried crimson 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 stability the warmth or spiciness. As an illustration, one of many sub types on this delicacies practiced by the Konkanastha Brahmin group have a much less spicy meals tradition.
Similar to this Kala Vatana Usal, many different Malvani preparations use a typical spice combine referred to 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 model Black Peas Sambar, different well-known vegetarian dishes of the Malvani and Konkani delicacies that I’ve shared is the pink-hued tangy 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 through the years.
To not neglect, it’s an absolute favourite legume dish of our household. We additionally love Modak and every time I make these candy dumplings at dwelling, they disappear quickly.
Additionally, this Kala Vatana Sambar is just not your standard South Indian Sambar. It comes actually near the Maharashtrian Usal. Therefore, additionally termed as Kala Vatana Usal. However no matter it’s possible 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 (similar to a poori) basically made with rice flour or a mixture of few flours.
Readymade vade flour can also be obtainable in Mumbai and Pune, and it may be made at dwelling too. After all, the selfmade model is significantly better and at all times most well-liked by me.
Extra on the recipe
As apparent from the identify Kala Vatana Sambar, the principle ingredient of this dish is the kala vatana, which is dried black peas. Although termed black, this legume is just not actually black in colour, 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 vital aspect. Haven’t been in a position to retailer it at dwelling? No points, you continue to could make the dish. There are a number of further spices that you should roast together with the opposite masala substances and likewise add the garam masala powder. Particulars within the beneath 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.
For those who don’t have Malvani masala
After sautéing the ginger and garlic as proven within the steps beneath, add the entire spices listed beneath and roast for a few seconds. Do that earlier than you add the coconut.
- 1 teaspoon 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), optionally available
- 1 sichuan pepper or triphal, optionally available
You even have so as to add 1 teaspoon of Garam Masala powder. This may be added immediately whereas the Kala Vatana Sambar is simmering.
Nevertheless, I might at all times advocate you to retailer the Malvani masala at dwelling as a result of the flavour profile actually is exclusive when this spice combine is utilized in its truest aspect.
Word: For those who do plan to make the delish curry for the Ganesh Chaturthi pageant, then omit including onions and garlic.
Step-by-Step Information
make Kala Vatana Usal
Preparation
1. Begin the earlier evening. Choose and clear 1 cup of dried black peas or kala vatana. Wash the peas 3 to 4 instances in working water.
Soak the black peas in sufficient water for 8 to 10 hours. You may as well use sprouted black peas.
2. The subsequent day, discard the water from the soaked black peas and rinse with contemporary water a number of instances.
3. Boil the soaked kala vatana with salt and a couple of cups water and ½ teaspoon salt in a 3-litre stress cooker on medium warmth for 10 to 12 minutes or until they’re fully cooked and tender.
The peas ought to soften properly. Drain the water from the cooked peas in a strainer.
Word that the cooking time will differ with the standard and age of the peas. Use dried black peas which are inside their expiry date.
Make 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 mild golden.
Add the 5 to six chopped garlic cloves (small to medium-sized) and 1 inch peeled and chopped ginger, and sauté for a number of seconds.
Subsequent add in 1 cup grated contemporary coconut or a mixture of ½ cup contemporary coconut and ¼ cup desiccated coconut. Combine and roast for a minute.
Add 1 to 2 dried crimson chilies. Take away seeds from the chillies when you want.
Roast the coconut combination on low warmth stirring typically until the coconut turns into golden. Maintain stirring in order that the masala combination doesn’t get burnt.
5. 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 nice paste. Add extra water if wanted when grinding or mixing.
Make Kala Vatana Sambar
6. Now, warmth 2 tablespoons oil in one other deep-bottomed pan. Sauté ⅓ cup of chopped onions until translucent. The onions ought to soften.
7. Add ½ teaspoon turmeric powder and 1.5 to 2 tablespoons Malvani masala.
8. Add the ready masala paste. Now, you may add 1 chopped tomato (small-sized) as nicely.
Combine nicely and cook dinner the combination for two minutes on low warmth. The masala splutters, so maintain stirring it.
9. 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.
10. Carry 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 selection of consistency. For those who like extra curry, add some extra water. Verify the style and add extra salt, if required.
As soon as the curry is cooked completely, you will note some oil specks floating on the highest layer of the curry. Lastly add 1 to 2 tablespoon of chopped coriander leaves.
11. Serve Kala Vatana Sambar scorching or heat with Rice Vada or common Poori or Malwani Vade. You may as well pair Kala Vatana Usal with steamed rice.
Extra Lentil Curry Recipes To Attempt!
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Kala Vatana Usal (Kalya Vatanyachi Usal)
Kala Vatana Usal also referred to 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 quite a lot of spices.
Prep Time 30 minutes
Cook 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 evening earlier than. Choose and clear the black peas. Wash the peas in working water for 3 to 4 instances.
Soak the peas in water for 8 to 10 hours. You can additionally use sprouted black peas.
The subsequent day, discard the water from the soaked peas. Rinse the peas a number of instances with contemporary water.
Boil the black peas with ½ teaspoon salt and a couple of cups water in a 3-litre stress cooker for 10 to 12 minutes until they’re fully cooked and tender.
The peas ought to get softened nicely. 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 mild golden.
Add within the chopped garlic and ginger and sauté for a number of seconds.
Add the coconut. Combine nicely and roast for a minute.
Subsequent add the dry crimson chillies. Take away the seeds when you want from the chillies. Combine once more.
Roast your entire masala until the coconut turns golden. Roast on a low warmth and carry on stirring typically in order that the masala doesn’t stick with the pan or get burnt.
Set the pan apart and let the masala cool. In a grinder switch the roasted masala substances.
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 nice 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 we’ve already accomplished that earlier when the masala substances had been sautéed. Combine every part nicely and sauté your entire masala for two minutes on a low warmth. The masala splutters so carry on stirring it.
Add 1 to 1.5 cups of water relying on the consistency you need within the curry.
- Carry 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 selection of consistency. For those who like extra gravy, add some extra water.
- Add salt and test the seasonings. As soon as the curry is cooked nicely, you will note specks of oil floating on prime of the gravy.When accomplished add the chopped coriander leaves.
Serve Kala Vatana Usal scorching with Malvani Vade, rice puri or wheat poori. You can additionally serve Kala Vatana Sambar with plain steamed rice.
- Use black peas which are inside their expiry date. Older or aged peas will take a very long time to cook dinner.
- If you wish to make the recipe for Ganesh Chaturthi pageant, then don’t add onions and garlic.
- This recipe can’t be scaled as is.
- You can omit including dry crimson chillies to the coconut masala paste.
- The black peas could be cooked in a stovetop stress cooker or within the Prompt Pot.
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For those who shouldn’t have Malvani masala add the next listed spices after you sauté ginger and garlic and earlier than including the coconut.
- 1 teaspoon 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), optionally available
- 1 triphal, optionally available
Vitamin Info
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 food 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.
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