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.
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.