Kale Vatanechi Amti Recipe - A coconut flavoured black pea amti

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Black peas (kala vatana) (sprouted), Onions (प्याज़ )

Cuisine : Maharashtrian

Course : Dals and Kadhis

Kale Vatanechi Amti

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Dals and Kadhis recipes like Methiwali Dal, Gujarati Kadhi, Methi Palak Dal, Green Chilly Dal. Or try out these recipes from Maharashtrian Cuisine like Zunkha Bhakhar, Brown Pohe, Pathare Prabhu Masala, Takku.

Kale Vatanechi Amti Recipe - How to make Kale Vatanechi Amti


Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium


  • Black peas (kala vatana) (sprouted) 1 1/2 cups

  • Onions 2-3

  • Garlic 4-5 cloves

  • Fresh coriander leaves a few sprigs

  • Oil 2 tablespoons

  • Coconut grated (dry) 1/4 cup

  • Coconut scraped 1/2 cup

  • Asafoetida a pinch

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Kokum petals 2-4

  • Jaggery (gur) grated (optional) 2 teaspoons

  • Garam masala powder 1 teaspoon


Step 1

Soak black peas overnight. Drain and tie up in a muslin cloth so that they sprout. Peel and slice one onion. Peel and finely chop the remaining onions. Peel and wash garlic. Clean, wash and chop coriander leaves. Heat one-tablespoon oil and sauté sliced onions till pink. Add grated dry coconut and sauté till pink. Add garlic cloves and sauté. Cool and grind to a fine paste. Grind three-fourth of fresh scraped coconut separately. Heat the remaining oil in a pan.

Step 2

Add asafoetida and finely chopped onions and sauté on high heat till onion are golden. Add turmeric powder, red chilli powder, cumin powder, coriander powder and sprouted peas and stir to mix well. Add three cups of hot water, add salt and bring it to a boil. Cover and cook over low heat till the peas are done. Add kokum, coconut-onion paste, fresh coconut paste. Mix well and let it simmer for two to three minutes.

Step 3

Add a little jaggery (optional). Then add garam masala powder and mix well. Add chopped coriander leaves. Garnish with the remaining scraped coconut and serve hot with vades.

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