About Malvani Cuisine
The South Konkan areas of Maharashtra and Goa basically form the Malvan region, also the home of the rich Malvani cuisine. So, obviously there is an influence of both Maharashtrian and Goan cuisines as well in this independent food culture. Some noted features of the Malvani cuisine include the generous use of coconut in varied forms – from fresh coconut and dried desiccated coconut to coconut milk and paste as well; use of dried red chilies, ginger, garlic and other spices. All these essentially make this cuisine a robust one. However, Malvani cuisine also uses souring agents like kokum, raw green mango and tamarind to balance the heat or spiciness. For instance, one of the sub styles in this cuisine practiced by the Konkanastha Brahmin community have a less spicy food culture. Just like this Kala Vatana Usal, many other Malvani preparations use a typical spice mix called the Malvani masala powder. Traditionally, it is made with about 18 to 20 dried spices which are finely ground. In addition to this Kalya Vatanyachi Usal or Malvani style Black Peas Sambar, other famous vegetarian dishes of the Malvani and Konkani cuisine that I have shared is the pink-hued tangy Solkadhi, healthy Chawli Bhaji & Padwal Bhaji, crispy Suran Fry, festive Rishi Panchami Bhaji and sweet rice flour roll Patholi.
Kala Vatana Usal
This authentic Kala Vatana Usal is my mother’s recipe from her prized collection. She used to make it quite often as I was growing up. So, even I’ve developed a liking for this dish over the years. Not to forget, it is an absolute favorite legume dish of our family. We also love Modak and whenever I make these sweet dumplings at home, they disappear soon. Also, this Kala Vatana Sambar is not your usual South Indian Sambar. It comes really close to the Maharashtrian Usal. Hence, also termed as Kala Vatana Usal. But whatever you may call it, the dish is awesome in flavors, texture and aroma. A must try! At my ‘aai’ or mother’s place, we relish the Kala Vatana Sambar with vade. Not to confuse with the South Indian Medu Vada, the Maharashtrian/Malvani Vade is a fried puffed flatbread (just like a poori) essentially made with rice flour or a mix of few flours. Readymade vade flour is also available in Mumbai and Pune, and it can be made at home too. Of course, the homemade version is much better and always preferred by me.
More on the recipe
As obvious from the name Kala Vatana Sambar, the main ingredient of this dish is the kala vatana, which is dried black peas. Though termed black, this legume is not really black in color, but has a brownish-black tinge. Don’t confuse it with black eyed beans or black beans. This Kalya Vatanyachi Usal recipe also has the Malvani masala as an important element. Haven’t been able to store it at home? No issues, you still can make the dish. There are a few extra spices that you must roast along with the other masala ingredients and also add the garam masala powder. Details in the below section. While I always like pairing this Kala Vatana Usal with the vade, it also tastes supreme with plain poori, steamed rice or even jeera rice.
If you don’t have Malvani masala
After sautéing the ginger and garlic as shown in the steps below, add the whole spices listed below and roast for a couple of seconds. Do this before you add the coconut.
1 teaspoon fennel seeds (saunf)1 thin single 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), optional1 sichuan pepper or triphal, optional
You also have to add 1 teaspoon of Garam Masala powder. This can be added directly while the Kala Vatana Sambar is simmering. However, I would always recommend you to store the Malvani masala at home because the flavor profile really is unique when this spice mix is used in its truest element. Note: If you do plan to make the delish curry for the Ganesh Chaturthi festival, then omit adding onions and garlic.
How to make Kala Vatana Usal
Preparation
- Start the previous night. Pick and clean 1 cup of dried black peas or kala vatana. Wash the peas 3 to 4 times in running water. Soak the black peas in enough water for 8 to 10 hours. You can also use sprouted black peas.
- The next day, discard the water from the soaked black peas and rinse with fresh water a few times.
- Boil the soaked kala vatana with salt and 2 cups water and ½ teaspoon salt in a 3-litre pressure cooker on medium heat for 10 to 12 minutes or till they are completely cooked and tender. The peas should soften nicely. Drain the water from the cooked peas in a strainer. Note that the cooking time will vary with the quality and age of the peas. Use dried black peas that are within their expiry date.
Make Masala Paste
- Heat 1 tablespoon oil on a tawa or frying pan. Add half portion of 1 medium-sized onion (about ⅓ cup sliced onions) that has been sliced thinly. Sauté the onions till light golden. Add the 5 to 6 chopped garlic cloves (small to medium-sized) and 1 inch peeled and chopped ginger, and sauté for a few seconds. Next add in 1 cup grated fresh coconut or a mix of ½ cup fresh coconut and ¼ cup desiccated coconut. Mix and roast for a minute. Add 1 to 2 dried red chilies. Remove seeds from the chillies if you prefer. Roast the coconut mixture on low heat stirring often till the coconut becomes golden. Keep stirring so that the masala mixture does not get burnt.
- Once the coconut has become golden, set aside the masala mixture to cool. Once cooled, add the coconut masala mixture in a grinder. Add 2 to 3 tablespoons of the boiled kala vatana to it. Add ⅓ to ½ cup water and grind to a smooth fine paste. Add more water if needed when grinding or blending.
Make Kala Vatana Sambar
- Now, heat 2 tablespoons oil in another deep-bottomed pan. Sauté ⅓ cup of chopped onions till translucent. The onions should soften.
- Add ½ teaspoon turmeric powder and 1 to 1.5 tablespoons Malvani masala.
- Add the prepared masala paste. Now, you can add 1 chopped tomato (small-sized) as well. Mix well and cook the mixture for 2 minutes on low heat. The masala splutters, so keep stirring it.
- Add 1 or 1.5 cups of water or more (depending on the consistency you want) in the curry. But do not make the curry too thin or runny.
- Bring the curry to a boil first. Then, lower the heat and simmer for 5 to 7 minutes further. Take care that the usal does not spill while boiling. Make it as per your choice of consistency. If you like more curry, add some more water. Check the taste and add more salt, if required. Once the curry is cooked perfectly, you will see some oil specks floating on the top layer of the curry. Lastly add 1 to 2 tablespoon of chopped coriander leaves.
- Serve Kala Vatana Sambar hot or warm with Rice Vada or regular Poori or Malwani Vade. You can also pair Kala Vatana Usal with steamed rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Usal Recipe | Maharashtrian Malvani Usal Kadala Curry | Kadala Kari Sprouts Curry | How To Make Mixed Sprouts Curry Green Moong Dal | Green Gram Curry | Sabut Moong Dal This Kala Vatana Sambar post from the archives first published in September 2010 has been republished and updated on 20 July 2022.
title: “Kala Vatana Usal Kala Vatana Sambar " ShowToc: true date: “2024-10-03” author: “Elfreda Rivera”
About Malvani Cuisine
The South Konkan areas of Maharashtra and Goa basically form the Malvan region, also the home of the rich Malvani cuisine. So, obviously there is an influence of both Maharashtrian and Goan cuisines as well in this independent food culture. Some noted features of the Malvani cuisine include the generous use of coconut in varied forms – from fresh coconut and dried desiccated coconut to coconut milk and paste as well; use of dried red chilies, ginger, garlic and other spices. All these essentially make this cuisine a robust one. However, Malvani cuisine also uses souring agents like kokum, raw green mango and tamarind to balance the heat or spiciness. For instance, one of the sub styles in this cuisine practiced by the Konkanastha Brahmin community have a less spicy food culture. Just like this Kala Vatana Usal, many other Malvani preparations use a typical spice mix called the Malvani masala powder. Traditionally, it is made with about 18 to 20 dried spices which are finely ground. In addition to this Kalya Vatanyachi Usal or Malvani style Black Peas Sambar, other famous vegetarian dishes of the Malvani and Konkani cuisine that I have shared is the pink-hued tangy Solkadhi, healthy Chawli Bhaji & Padwal Bhaji, crispy Suran Fry, festive Rishi Panchami Bhaji and sweet rice flour roll Patholi.
Kala Vatana Usal
This authentic Kala Vatana Usal is my mother’s recipe from her prized collection. She used to make it quite often as I was growing up. So, even I’ve developed a liking for this dish over the years. Not to forget, it is an absolute favorite legume dish of our family. We also love Modak and whenever I make these sweet dumplings at home, they disappear soon. Also, this Kala Vatana Sambar is not your usual South Indian Sambar. It comes really close to the Maharashtrian Usal. Hence, also termed as Kala Vatana Usal. But whatever you may call it, the dish is awesome in flavors, texture and aroma. A must try! At my ‘aai’ or mother’s place, we relish the Kala Vatana Sambar with vade. Not to confuse with the South Indian Medu Vada, the Maharashtrian/Malvani Vade is a fried puffed flatbread (just like a poori) essentially made with rice flour or a mix of few flours. Readymade vade flour is also available in Mumbai and Pune, and it can be made at home too. Of course, the homemade version is much better and always preferred by me.
More on the recipe
As obvious from the name Kala Vatana Sambar, the main ingredient of this dish is the kala vatana, which is dried black peas. Though termed black, this legume is not really black in color, but has a brownish-black tinge. Don’t confuse it with black eyed beans or black beans. This Kalya Vatanyachi Usal recipe also has the Malvani masala as an important element. Haven’t been able to store it at home? No issues, you still can make the dish. There are a few extra spices that you must roast along with the other masala ingredients and also add the garam masala powder. Details in the below section. While I always like pairing this Kala Vatana Usal with the vade, it also tastes supreme with plain poori, steamed rice or even jeera rice.
If you don’t have Malvani masala
After sautéing the ginger and garlic as shown in the steps below, add the whole spices listed below and roast for a couple of seconds. Do this before you add the coconut.
1 teaspoon fennel seeds (saunf)1 thin single 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), optional1 sichuan pepper or triphal, optional
You also have to add 1 teaspoon of Garam Masala powder. This can be added directly while the Kala Vatana Sambar is simmering. However, I would always recommend you to store the Malvani masala at home because the flavor profile really is unique when this spice mix is used in its truest element. Note: If you do plan to make the delish curry for the Ganesh Chaturthi festival, then omit adding onions and garlic.
How to make Kala Vatana Usal
Preparation
- Start the previous night. Pick and clean 1 cup of dried black peas or kala vatana. Wash the peas 3 to 4 times in running water. Soak the black peas in enough water for 8 to 10 hours. You can also use sprouted black peas.
- The next day, discard the water from the soaked black peas and rinse with fresh water a few times.
- Boil the soaked kala vatana with salt and 2 cups water and ½ teaspoon salt in a 3-litre pressure cooker on medium heat for 10 to 12 minutes or till they are completely cooked and tender. The peas should soften nicely. Drain the water from the cooked peas in a strainer. Note that the cooking time will vary with the quality and age of the peas. Use dried black peas that are within their expiry date.
Make Masala Paste
- Heat 1 tablespoon oil on a tawa or frying pan. Add half portion of 1 medium-sized onion (about ⅓ cup sliced onions) that has been sliced thinly. Sauté the onions till light golden. Add the 5 to 6 chopped garlic cloves (small to medium-sized) and 1 inch peeled and chopped ginger, and sauté for a few seconds. Next add in 1 cup grated fresh coconut or a mix of ½ cup fresh coconut and ¼ cup desiccated coconut. Mix and roast for a minute. Add 1 to 2 dried red chilies. Remove seeds from the chillies if you prefer. Roast the coconut mixture on low heat stirring often till the coconut becomes golden. Keep stirring so that the masala mixture does not get burnt.
- Once the coconut has become golden, set aside the masala mixture to cool. Once cooled, add the coconut masala mixture in a grinder. Add 2 to 3 tablespoons of the boiled kala vatana to it. Add ⅓ to ½ cup water and grind to a smooth fine paste. Add more water if needed when grinding or blending.
Make Kala Vatana Sambar
- Now, heat 2 tablespoons oil in another deep-bottomed pan. Sauté ⅓ cup of chopped onions till translucent. The onions should soften.
- Add ½ teaspoon turmeric powder and 1 to 1.5 tablespoons Malvani masala.
- Add the prepared masala paste. Now, you can add 1 chopped tomato (small-sized) as well. Mix well and cook the mixture for 2 minutes on low heat. The masala splutters, so keep stirring it.
- Add 1 or 1.5 cups of water or more (depending on the consistency you want) in the curry. But do not make the curry too thin or runny.
- Bring the curry to a boil first. Then, lower the heat and simmer for 5 to 7 minutes further. Take care that the usal does not spill while boiling. Make it as per your choice of consistency. If you like more curry, add some more water. Check the taste and add more salt, if required. Once the curry is cooked perfectly, you will see some oil specks floating on the top layer of the curry. Lastly add 1 to 2 tablespoon of chopped coriander leaves.
- Serve Kala Vatana Sambar hot or warm with Rice Vada or regular Poori or Malwani Vade. You can also pair Kala Vatana Usal with steamed rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Usal Recipe | Maharashtrian Malvani Usal Kadala Curry | Kadala Kari Sprouts Curry | How To Make Mixed Sprouts Curry Green Moong Dal | Green Gram Curry | Sabut Moong Dal This Kala Vatana Sambar post from the archives first published in September 2010 has been republished and updated on 20 July 2022.
