Malvan, Maharashtra
Kala vatana usal
Black peas in a roasted coconut Malvani masala. Vade's favourite dipping pool.
60 minTime
13 gProtein each
hotSpice
8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.
Make it your way
Grandma's wayThe Malvani home version.
The original362kcalsame
13 gproteinsame
16 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook soaked kala vatana with 2 cups water and salt for 5 to 6 whistles. Let pressure release naturally.
- 2Roast half the onion in 1 tbsp oil until dark brown. Dry roast the coconut, whole spices and coriander seeds until fragrant. Grind all with garlic and ginger.
- 3Heat the rest of the oil, cook the remaining onion until soft, then add the paste, malvani masala and turmeric. Fry until oil separates.
- 4Add the cooked peas with their water, kokum and the rest of the water. Simmer 10 minutes.
- 5Finish with coriander and serve with vade, pav or rice.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
