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KALA VATANA USAL Recipe

Recipe By Hema Shet

Kala Vatana Usal is a recipe is from the Malvan region of Maharashtra and is made with black peas and is just the perfect accompaniment for rotis/ chapatis and dal rice. The grated coconut compliments the aroma of Malvani masala along with the roasted ground spices.

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KALA VATANA USAL
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Ingredients for KALA VATANA USAL Recipe

  • As Required For the ground masala
  • 1/4 Tbsp Oil
  • 1/4 Pieces Onion
  • 1/4 Inch Ginger
  • 2 Pieces Garlic cloves
  • 1/4 Pieces Green chilies (chopped)
  • 0.13 Cup Coconut
  • 1/4 Inch Cinnamon sticks
  • 1 Pieces Cloves
  • 3/4 Pieces Triphal
  • As Required For making Kala Vatana Usal
  • 1/4 Cup Kala Vatana
  • 3/4 Tbsp Oil
  • 0.06 Tsp Hing
  • 1/4 Tsp Jeera
  • Sprig Curry leaves
  • 1/4 Pieces Onion
  • 1/4 Pieces Tomato
  • 0.38 Tbsp Red chili powder
  • 0.06 Tsp Turmeric powder
  • As Required Water
  • A Handful Finely chopped coriander leaves

Directions: Kala Vatana Usal Recipe

  • STEP 1. Wash and soak the kala vatana overnight or for 6-7 hours.
  • STEP 2.· Next day morning wash it thoroughly and pressure cook the kala vatana for 5-6 whistles.
  • STEP 3.· Now take a small kadai with oil in it, add onions and fry till it turns brown. Now add ginger, garlic, green chili, coconut. Sauté till it turns aromatic. Now add the Cinnamon sticks, cloves and teppal and sauté for 2-3 mins.
  • STEP 4.· Let the above mixture cool. Once cooled use a mixer jar to make a paste.
  • STEP 5.· Open the pressure cooker and let the kala vatana cool. Take about 2 tbsp of vatana and just churn it once in a small mixer jar.
  • STEP 6.· Take a big kadai with oil in it, add hing, jeera, curry leaves and chopped onions. Fry the onion on medium flame, now add the tomatoes and sauté for 3-4 mins.
  • STEP 7.· Now add the powdered spices red chili powder and turmeric powder. Sauté on low flame for 1-2 mins, so that the masala doesn’t burn.
  • STEP 8.· Now add the grounded masala and salt. Sauté for 4-5 mins. Add water to adjust the consistency.
  • STEP 9.· Now add the churned Kala vatana and pressure-cooked kala vatana. Boil for 5-7 minutes.
  • STEP 10.· Finally garnish with coriander leaves.
  • STEP 11.· Serve this with Chapati and Dal.
Nutrition
value
254
calories per serving
22 g Fat4 g Protein11 g Carbs8 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    4g
  • Carbs
    11g
  • Fiber
    8g

MacroNutrients

  • Carbs
    11g
  • Protein
    4g
  • Fiber
    8g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    2mg
  • Vitamin A
    129mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    1mg
  • Phosphorus
    57mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Hema Shet