Black Peas Curry (Kalya Vatanychi Usal)

Recipe Name:
Black Peas Curry (Kalya Vatanychi Usal)
Prep Time:
8 hours (for soaking) + 30 minutes
Serves:
4 people
Description:
Black Peas Usal is a traditional Maharashtrian dish made from dried black peas cooked in a spicy and aromatic coconut-based gravy. This dish is flavorful, nutritious, and often enjoyed with rice or Indian breads.

Why You Will Love It:
You will love Black Peas Usal for its rich coconut gravy and the hearty texture of black peas. The blend of spices and coconut enhances the natural flavor of the peas, making it a satisfying dish that is perfect for both weekday meals and special occasions.
Key Ingredient:
Black Peas (Kala Vatana)
Ingredients:

• 1 cup dried black peas (kala vatana), soaked overnight
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup grated coconut
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

• Soak the Black Peas: Rinse and soak the dried black peas in water overnight or for at least 8 hours. Drain and set aside.
• Prepare the Masala: In a blender, grind grated coconut with a little water to form a smooth paste. Set aside.
• Cook the Onions and Spices: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add chopped onions. Sauté until the onions turn golden brown.
• Add Ginger-Garlic Paste and Green Chilies: Add ginger-garlic paste and slit green chilies to the pan. Sauté for a minute until fragrant.
• Add Tomatoes: Add chopped tomatoes to the pan. Cook until they are soft and mushy.
• Add Spices: Add turmeric powder, coriander powder, red chili powder, and salt to the pan. Mix well and cook for 2-3 minutes until the spices are fragrant.
• Add Black Peas: Add the soaked black peas to the pan. Mix well with the masala.
• Cook the Usal: Add enough water to cover the black peas. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 20-25 minutes or until the black peas are tender and cooked through. Stir occasionally and add more water if needed to achieve the desired consistency.
• Add Coconut Paste: Once the black peas are cooked, add the ground coconut paste to the pan. Mix well and simmer for another 5 minutes to allow the flavors to meld together.
• Check Seasoning: Taste and adjust salt and spice levels as needed.
• Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or bhakri.

Recipe Notes:

• Adjust the spiciness according to your preference by varying the amount of red chili powder and green chilies.
• Black Peas Usal can be made ahead of time and tastes even better the next day as the flavors develop.

Enjoy the flavorful and nutritious Black Peas Usal, a classic Maharashtrian dish that is sure to delight your taste buds!