Wednesday, November 11, 2009

KaLya VatanNyachi UsaL

KaLa VataNa is an important pantry ingredient in the Malvani cuisine. We use it for making amti, pohe or even pairing it with jackfruit, bamboo, banana flower, cluster beans, yard long beans or even green beans. This usaL can be served as a snack or with chapati.

KaLya VataNyachi UsaL
काळ्या वाटाण्याची उसळ
Black peas Stir Fry
2 1/2 cup KaLa VataNa sprouts
1 tbsp fresh coconut pieces, chopped
1 tbsp chopped onion

salt to taste
1 tsp jaggery (optional)
3 kokum petals, rinsed

Grind to a coarse paste
3 tbsp dessicated coconut, roasted till brown
1 tbsp coriander seeds
2 tbsp cooked KaLa VataNa sprouts
9 black peppercorns
3-4 byadgi chilies (or per taste)

2 tsp oil
2 tbsp chopped onion
1/2 tsp turmeric powder

1. Pressure cook kala vatana sprouts along with onion and fresh coconut pieces. Set aside.
2. Heat oil in a deep bottomed saucepan. Add turmeric powder and onion. Saute till the onion is soft.
3. Now add cooked black beans, ground masala and 1/4 cup water.
4. Add salt, kokum and jaggery - if using. Bring to boil. Simmer till water is evaporated.
5. Cover and set aside for 5 minutes.
6. Serve as a snack or with chapati.

Note -
1. Please do not confuse kala vatana/black peas with black beans. They are totally different.
2. Kala vatana is one tough beans that takes a long time to cook. So pressure cooking is the best option.
3. You can roast coconut in a microwave for about 2 1/2 minutes, but microwave 30 seconds at a time, stir and microwave again till 2 1/2 minutes are reached and coconut is uniformly browned.
4. Fresh coconut can be substituted for dessicated one.
5. I have substantially reduced the amount of coconut.
6. More coconut is also used for garnish.
7. Tamarind can be substituted for kokum petals.
8. 1 cup dry kala vatana gives about 2 1/2 to 3 cups sprouts.
9. If made during religious festivities, instead of onion, asafoetida is used in tempering.


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