This Kala Vatana Sambar from the Malvan region of Maharashtra is made with black peas. This robust and spicy, this Kalya Vatanyachi Usal (as this dish is sometimes called) is just the perfect accompaniment for rotis.
Situated on the coast in Southern Maharashtra, the Malvan region is renowned for its cuisine that is centered around seafood. It is also justifiably proud of Malvani Masala, the famous spice blend that is aromatic, has a great depth of flavour and is spicy as well. Just a little Malvani Masala goes a long way in adding a great deal of flavour to dishes.
Coming back to the Kala Vatana Sambar, this is one of the vegetarian dishes from this famous cuisine and is a dish that we quite enjoyed as a family. I made it on a whim when I found some Kala Vatana or black peas at my local grocery and am sure this is one more dish that will become a staple around the table.
Serving Kala Vatana Sambar
Also called Kalya Vatanyachi Usal or Kala Vatana Rassa, this dish is typically served with
- Malavani Vade
- Amboli
It can be served with chapatis, puris or even plain steamed rice. My brother enjoyed the leftover usal with lightly toasted bread. 🙂
Things to Note While Making Kala Vatana Usal
- Soak the black peas well for about 8 to 10 hours. This helps them cook easily and well.
- The heart and soul of this dish is the Malvani Masala. While there are recipes that suggest substitutions, I would suggest that you use Malvani Masala so that you get to enjoy the authentic taste. I got mine from a local market but it is available online as well.
- Be conservative in your use of masala. It may look like a small amount but then is rich in flavors. If you use too much then he flavour will be overwhelming. When in doubt, err on the side of caution and use little. You can always add more later.
No Onion, No Garlic Version of Kala Vatana Sambar for Ganesh Chaturthi or Janmashtami
Kala Vatana Sambar is served as naivedya for Ganesh Chaturthi and Janmashtami. You can make this recipe entirely a “no onion, no recipe” recipe by using only 3/4 cup grated coconut + 1/4 cup Kopra, (or just 1 cup grated coconut) and 3 tbsp fresh coriander to make the paste.
Some Other Similar Recipes You May Enjoy
- Matkichi Usal
- CKP Style Valache Birde (Birdhe) | Sprouted Field Beans Curry
- Chiratta Puttu and Kadala Curry (No Onion, No Garlic)
How to Make Kala Vatana Sambar
- Getting the Black Peas Ready
- Soak 1/2 Cup kala vatana in 1 cup water for at least 8 hours.
- After 8 to 10 hours, drain all the water.
- Wash the soaked kala vatana well and add 1 cup water.
- Pressure cook for 3 to 4 whistles. You know that the kala vatana is cooked when you press a vatana between your index finger and thumb and it flattens but is not mushy.
- Using a soup strainer, strain the water from the black peas. Save the water in which the peas were cooked.
- Getting the Masala Ready
- Take 2 tbsp of the cooked black peas and grind them to a paste. This paste is used to make the gravy thick and add flavour to it.
- Set aside.
- In a kadhai, over medium flame, heat 1 tbsp of oil.
- Add 1 cup finely sliced onions and stir-fry till they just start to brown.
- Next, add 4 big cloves of garlic and 1/4″ ginger and stir-fry for a few seconds.
- Now, add 1/2 cup grated coconut and 2 tbsp grated kopra (dried coconut).
- Stir-fry the mix till the onions and the coconut are well-browned.
- Transfer to a plate to cool.
- Grind the fried ingredients with 3 tbsp coriander and 1/4 cup water to a smooth paste.
- Set aside.
- Take 2 tbsp of the cooked black peas and grind them to a paste. This paste is used to make the gravy thick and add flavour to it.
- Making the Kala Vatana Sambar
- In a kadhai, over medium flame, heat 1 tbsp of oil.
- To the hot oil, add 1/4 tsp asafoetida.
- Next, add the ground onion-coconut masala and stir-fry for 2 to 3 minutes.
- Add 1 tsp Malvani Masala and stir-fry for a minute.
- Now, add the water in which the black peas were cooked and mix well.
- Add the ground black peas paste and mix well.
- If needed, add more water to adjust the consistency of the gravy. I added about 3/4 cup more water.
- Bring the gravy to a boil.
- Now add the cooked kala vatana and some salt.
- Let the kala vatana simmer in the gravy for a few minutes.
- If the gravy is very thick, add some water.
- Turn the Kala Vatana Sambar off the heat.
- Cover and set aside for at least 30 minutes.
- Serving Suggestions
- Serve the Kalya Vatanyachi Usal with rotis, Malvani Vade, or Amboli.
Recipe for Kala Vatana Sambar | Kalya Vatanyachi Usal (Rassa)
Malvani Kala Vatana Sambar (Kalya Vatanyachi Usal)
This hearty, spicy Kala Vatana Sambar is made by cooking black peas in a coconut-onion gravy flavoured with the famous Malvani Masala. Also called Kala Vatana Rassa or Kalya Vatanyachi Usal, it is a favoured accompaniment for Malvani Vade. You can also serve with rotis or rice, or even lightly toasted bread.
This dish is also served as naivedyam for Ganesh Chaturthi and Janmashtami.
Equipment
- Wok
- Spatula
- Grinder
Ingredients
- 1/2 Cup Kala Vatana (Black Peas)
- 1 tbsp Oil (Peanut oil preferred)
- 1/4 tsp Asafoetida
- 1 tsp Malvani Masala
For the Vatan (Onion-Coconut Paste)
- 1 Cup Onion (Finely Sliced)
- 1/2 Cup Coconut (Grated)
- 2 tbsp Kopra, Dried Coconut (Grated)
- 4 Garlic Cloves
- 1/4" Piece Ginger
- 3 tbsp Fresh Coriander
- 1 tbsp Oil
Other Ingredients
- Salt to Taste
- Water as Required
Instructions
Cooking the Kala Vatana
- Soak 1/2 Cup kala vatana in 1 cup water for at least 8 hours.
- After 8 to 10 hours, drain all the water, wash the soaked kala vatana well and then add 1 cup water.
- Over medium heat, pressure cook for 3 to 4 whistles. The kala vata should be cooked such that when you press a vatana between your index finger and thumb, it should flatten but not be mushy.
- Let the cooker de-pressurize naturally before taking the kala vatana out.
- Using a soup strainer, separate the water and the black peas. Save the water in which the peas were cooked.
Making a Kala Vatana Paste
- Take 2 tbsp of the cooked black peas and grind them to a paste. Set aside
Getting the Masala (Vatan) Ready
- In a kadhai, over medium flame, heat 1 tbsp of oil.
- Add 1 cup finely sliced onions and stir-fry till the onion just starts to brown.
- Next, add 4 big cloves of garlic and 1/4" ginger and stir-fry for a few seconds.
- Now add 1/2 cup grated coconut and 2 tbsp grated kopra (dried coconut).
- Stir-fry the mix till the onions and the coconut are well-browned.
- Transfer to a plate to cool.
- Grind the fried ingredients with 3 tbsp coriander and 1/4 cup water to a smooth paste.
- Set aside.
Making the Kala Vatana Sambar
- In a kadhai, over medium flame, heat 1 tbsp of oil.
- To the hot oil, add 1/4 tsp asafoetida.
- Next, add the ground onion-coconut masala and stir-fry for 2 to 3 minutes.
- Add 1 tsp Malvani Masala and stir-fry for a minute.
- Now, add the water in which the black peas were cooked and mix well.
- Add the ground black peas paste and mix well.
- Add more water to adjust the consistency of the gravy. I added about 3/4 cup more water.
- Bring the gravy to a boil.
- Now add the cooked kala vatana and some salt.
- Let the kala vatana simmer in the gravy for a few minutes.
- If the gravy is very thick, add some water.
- Turn the Kala Vatana Sambar off the heat.
- Cover and set aside for at least 30 minutes.
Serving Suggestions
- Serve the Kalya Vatanyachi Usal with rotis, Malvani Vade, or Amboli.
Notes
- Kala Vatana Sambar is served as naivedya for Ganesh Chaturthi and Janmashtami. You can make this recipe entirely a “no onion, no recipe” recipe by using only 3/4 cup grated coconut + 1/4 cup Kopra, (or just 1 cup grated coconut) and 3 tbsp fresh coriander to make the paste.
- Malvani Masala itself often has Asafoetida as an ingredient, so making this dish gluten-free is difficult unless you have made the Malvani Masala at home or then sourced it from a place where you can verify the ingredient list.
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