Malvani Kala Vatana Usal Recipe (Black Peas Curry) VEGAN

Wash kala vatana under running water for a couple of times and soak it overnight or for 7-8 hours.

Once soaked, drain the water and pressure cook for 8-9 whistle

Cooked kala vatana is ready.

Heat a tablespoon of oil in a kadai or saucepan, add roughly sliced onions and saute till translucent.

Add roughly chopped ginger & garlic

Cook this onion mixture till they are deep dark brown in colour.

Add 4 tablespoons of desiccated coconut (Or dry grated coconut) and roast till it becomes nice dark brown in colour.

Transfer onion & coconut mixture onto a plate to cool down.

Add 1/4th cup of water and blend the onion & coconut mixture to a fine paste.

Heat 2-3 tablespoons of oil, add 1 small finely chopped tomato and saute till it turns soft and mushy.

Add the onion & coconut paste and saute till it leaves oil from the edges.

Add spices, cumin powder, coriander powder, garam masala powder, red chilli powder & turmeric powder. Add salt to taste.

Add the boiled kala vatana (black peas) along with the water in which they were boiled.

Now, add 2 cups of hot boiling water to make the gravy.

Here adjust the quantity of water as per the consistency you need. Let the curry come to a boil.

Cover & cook for about 5 minute

Lastly, add finely chopped coriander leaves.

Delicious Kala Vatana Usal (Black Peas Curry) is ready to serve.

Malvani Kala Vatana Usal Recipe (Black Peas Curry) VEGAN