Kala Vatana Usal / Kala Vatana Sambar / Dried Black Peas Curry

 
My MIL made this absolutely delicious kala vatana curry when I came home as a newly wed and I must say I was hooked to the nutty fiery taste...from then on I had tried to recreate the same magic but I guess its difficult to match up to the same taste. The key here is the fantastic kala masala which can spice up any gravy!!! I make it a point to make fresh kala or goda masala as it is also called as I love the aroma that the spices give when they are roasted, especially the dry coconut...Hmmm divine!!

This masala is truly versatile....it can be added to masale bhaat, bharli vangi subji and various  curries..its a great thickner. You can make and store the masala in airtight container in the fridge, it will keep for a few weeks.

This curry is basically a Malvani speciality and tastes good with bhakri or malvani vada or even steamed rice. 

Ingredients:

For the kala / goda masala:

250 gm      Dry coconut
500 gm      Coriander Seeds
100 gm      Dagad Phul
50 gm        Tej Patta
25 gm        Jaipatri
250 gm      Cumin Seeds (jeera)
250 gm      Til
50 gm        Chilli Powder (or 6 to 7 dry red chillies)
50 gm        Turmeric Powder (Haldi) Optional
20 gm        Asafoetida(Hing)
20 gm        Cinnamon
20gm         Cloves
10 gm        Pepper
10 gm        Cardomom (Elaichi) Optional

Heat 1Tsp of oil in a kadhai and dry roast all the masala, cool and grind it to a fine powder. Store in airtight container.


For the Curry:

1 cup        Kala Vatana    
1              Onion
1              Tomato
1 tsp         Namak Shamak
1/2 tsp      Haldi
1 tsp         Red chilli powder
2 tsp         Oil
2 tbsp       Goda / Kala Masala
1 tsp         Ginger Garlic paste
Coriander leaves for garnish

Method:

Soak the Kala Vatana overnight or for atleat 7 to 8 hrs. Cook the soaked Vatana in a pressure cooker till almost done. This will take about 4 to 5 whistles on medium flame.

Cut onion and tomato finely. Heat 1 tsp of oil in a pan. Add the onion and tomato and saute till tender. Now grind the onion, tomato and about 1 tbsp of cooked vatana together to a smooth paste.

Heat oil in a pan and add the ginger garlic paste and saute add the ground paste, haldi powder, salt, chilli powder and the Goda Masala. Add 1 cup of water. Now add the vatana and cook covered for 10 mins.

Serve garnished with coriander leaves.