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5.0 from 12 votes

Kala Vatana Usal (Kalya Vatanyachi Usal)

Kala Vatana Usal also known as Kala Vatana Sambar is a traditional Malvani black peas recipe from the coastal region of Maharashtra. This tasty curry is made with dried black peas, coconut, onions, tomatoes and a lot of spices.

Prep Time
30 mins
Cook Time
30 mins
Soaking Time
8 hrs
Total Time
9 hrs
Servings: 4
Calories: 230 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For cooking black peas
  • 1 cup black peas (kala vatana)
  • 2 cups water or as required
  • ½ teaspoon salt or as required
For making coconut masala
  • 1 tablespoon oil
  • ⅓ cup thinly sliced onions
  • 5 to 6 garlic cloves - small to medium-sized, peeled and roughly chopped
  • 1 inch ginger peeled and roughly chopped
  • 1 cup fresh grated coconut or ½ cup fresh coconut + ¼ cup desiccated coconut
  • 1 to 2 dry red chillies - the malvani masala i used does not have red chillies it, hence I have added these
  • ⅓ to ½ cup water - for grinding coconut masala
More Ingredients
  • 2 tablespoons oil
  • ⅓ cup chopped onions
  • 1 tomato small-sized, optional
  • 1 to 1.5 tablespoons malvani masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder - optional
  • 1 teaspoon coriander powder - optional
  • 1 to 1.5 cups water or add as required
  • salt as required
  • 1 to 2 tablespoons chopped coriander leaves - for garnish

Instructions

    Cup of Yum
  1. Start the previous night before. Pick and clean the black peas. Wash the peas in running water for 3 to 4 times.
  2. Soak the peas in water for 8 to 10 hours. You could also use sprouted black peas.
  3. The next day, discard the water from the soaked peas. Rinse the peas a few times with fresh water.
  4. Boil the black peas with ½ teaspoon salt and 2 cups water in a 3-litre pressure cooker for 10 to 12 mins till they are completely cooked and tender.
  5. The peas should get softened well. Drain the cooked peas in a strainer and set aside.
  6. Now on a small frying pan or tawa heat up 1 tablespoon of oil. Add ⅓ cup of thin onion slices and sauté stirring often till they become light golden.
  7. Add in the chopped garlic and ginger and sauté for a few seconds.
  8. Add the coconut. Mix well and roast for a minute.
  9. Next add the dry red chillies. Remove the seeds if you prefer from the chillies. Mix again.
  10. Roast the entire masala till the coconut turns golden. Roast on a low heat and keep on stirring often so that the masala does not stick to the pan or get burnt.
  11. Set the pan aside and let the masala cool. In a grinder transfer the roasted masala ingredients.
  12. Add 2 to 3 tablespoons of the boiled black peas to it together with ⅓ to ½ cup of water.
  13. Grind to a smooth and fine paste. Add more water if needed.
  14. In another deep bottomed pan, heat 2 tablespoons of oil. Sauté ⅓ cup of chopped onions till they soften.
  15. Add turmeric powder and malvani masala.
  16. Add the ground masala paste. Now you can add the tomatoes also. You don’t have to sauté the masala paste for a long time as we have already done that earlier when the masala ingredients were sautéed. Mix everything well and sauté the entire masala for 2 minutes on a low heat. The masala splutters so keep on stirring it.
  17. Add 1 to 1.5 cups of water depending on the consistency you want in the curry.
  18. Bring to a rolling boil the first time and then lower the flame and simmer for 5 to 7 minutes. Take care that the usal does not spill while boiling. Make it as per your choice of consistency. If you like more gravy, add some more water.
  19. Add salt and check the seasonings. Once the curry is cooked well, you will see specks of oil floating on top of the gravy.When done add the chopped coriander leaves.
  20. Serve Kala Vatana Usal hot with Malvani Vade, rice puri or wheat poori. You could also serve Kala Vatana Sambar with plain steamed rice.

Notes

  • If you do not have Malvani masala add the following listed spices after you sauté ginger and garlic and before adding the coconut.
  • garlic and before adding the coconut.
  • Later add 1 teaspoon of garam masala when the curry is simmering.
  • Use black peas that are within their expiry date. Older or aged peas will take a long time to cook. 
  • If you want to make the recipe for Ganesh Chaturthi festival, then do not add onions and garlic.
  • This recipe cannot be scaled as is. 
  • You could omit adding dry red chillies to the coconut masala paste. 
  • The black peas can be cooked in a stovetop pressure cooker or in the Instant Pot.

  • If you do not have Malvani masala add the following listed spices after you sauté ginger and garlic and before adding the coconut.

    1 teaspoon fennel seeds (saunf) 1 thin 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), optional 1 triphal, optional

    Later add 1 teaspoon of garam masala when the curry is simmering.

  • 1 teaspoon fennel seeds (saunf)
  • 1 thin 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), optional
  • 1 triphal, optional

Nutrition Information

Calories 230kcal (12%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Sodium 607mg (25%) Potassium 311mg (9%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 683IU (14%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.1mg Vitamin B3 (Niacin) 1mg Vitamin B6 0.2mg Vitamin C 23mg (26%) Vitamin E 5mg Vitamin K 13µg Calcium 37mg (4%) Vitamin B9 (Folate) 39µg Iron 1mg (6%) Magnesium 30mg Phosphorus 85mg Zinc 1mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 15g 5%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Sodium 607mg 25%
Potassium 311mg 7%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 683IU 14%
Vitamin B1 (Thiamine) 0.1mg
Vitamin B2 (Riboflavin) 0.1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 0.2mg
Vitamin C 23mg 26%
Vitamin E 5mg
Vitamin K 13µg
Calcium 37mg 4%
Vitamin B9 (Folate) 39µg
Iron 1mg 6%
Magnesium 30mg 8%
Phosphorus 85mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.