KAALE VAATAANYACHI USAL (BLACK PEAS CURRY VEGETABLE)

Kaale Vaataanyachi Usal is a coconut based Malvani curry vegetable from the state of Maharashtra. Kaale vaataane i.e. black peas are highly nutritious for one and all. The Malvani masala used here, imparts a delicious taste to this gravy. Kaale vaataanyachi usal and ghaavan is a very famous combination in Maharashtra.

The recipe of this vegetable might seem similar to the other coconut gravies I’ve already posted. But each one differs in taste. The cereals used, impart their own unique flavor to the vegetable.

Kaale vaataanyachi usal, made by mom during my childhood, has always been one of my favourite curry vegetable. The same tastes delicious even without the roasted masala paste.

INGREDIENTS :

For the curry :

• 2 cups Soaked Kaale Vataane (soaked overnight)
• 2 tbs Oil
• 1 Onion
• 1 Tomato
• 3 Garlic cloves
• 1/4 inch Ginger
• 1 tsp Tamarind pulp
• 1/2 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 1 tsp Malvani Mutton Masala
• 1/2 tsp Garam Masala
• 1/4 cup Corriander leaves
• Salt to taste

For roasting the masala :

• 1 tbs Oil
• 1 small Onion
• 1/2 cup Fresh Grated Coconut

For the tempering :

• 2 tbs Oil
• 1/2 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 1 sprig Curry leaves

P. N.

Cup used – 200 ml

METHOD :

1. To make Kaale Vaataanyachi Usal, soak the dry black peas overnight in sufficient water. Next morning, drain and transfer to a pressure pan. Add sufficient water, 1/4 tsp oil and cook upto 8 whistles on high heat and then on low heat for about 8-10 minutes. This will give soft, fully cooked black peas.
2. Finely chop the onions and tomatoes for the curry and thinly slice the onion to be roasted.
3. Grind the ginger and garlic to a fine paste.
4. In the meantime, heat oil in a kadhai, and add the sliced onions to it and saute till translucent.
5. Add the coconut and roast till a little browned.
6. Cool and grind it to a smooth paste using sufficient water.
7. In a heavy bottomed pan, heat the oil and add to it the mustard seeds. As soon as they splutter add the asafoetida and the curry leaves. Now add the finely chopped onions. Saute till transparent.
8. Add the ginger garlic paste and mix well. Cook for a while. Add the turmeric powder and saute. Now add the chopped tomatoes, and cook covered stirring occasionally till they turn soft and mushy.
9. Add the Malvani mutton masala, red chilli powder and the garam masala and mix well.
10. When the entire mixture is cooked fully, add the cooked Kaale vaataane, tamarind pulp and salt to taste. Add water to make a thick curry.
11. Bring to a boil and then reduce the heat. Simmer on low flame for about five minutes.
12. Switch off the heat and garnish with chopped fresh coriander leaves.
13. Serve hot with Ghaavan or Bhaakari and some NKGSB Style Lasun Chutney, green chillies and sliced onion salad or some Ambade Kaarle Lonche by the side.
14. An accompaniment of Mulyaachi Koshimbir goes very well with this vegetable. Tastes just as good with chapatis or Varan and hot steamed rice accompanied by some appetising Kokum Kadhi.

NOTE :

Here, if you want to avoid tomatoes completely then the quantity of the tamarind pulp can be increased a bit and vice versa. Again the spiciness can be adjusted by increasing the quantity of red chilli powder.