How to make Kale Vatanyachi Ussal - Black peas cooked with dry coconut and flavourful masalas.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Dried black peas, Dry coconut

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Kale Vatanyachi Ussal Recipe Card

Kale Vatanyachi Ussal
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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 Main Course Vegetarian recipes like Pineapple Mango Sasam, Sabudana Tikki with Aloo Bhaji, Mathanga Erissery, Kumpir.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kale Vatanyachi Ussal Recipe

  • Dried black peas 1 cup

  • Dry coconut

  • Salt to taste

  • Kokum petals 2

  • Oil 4 tablespoons

  • Onions chopped 2 medium

  • Dry coconut (khopra) grated 1/2 cup

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Garam masala powder 1 teaspoon

Method

Step 1

Soak black peas in three cups of water overnight. Drain, add three cups of water and salt and pressure cook till three to four whistles.Soak kokum in a quarter cup of water and extract juice.

Step 2

Heat two tablespoons of oil in a deep pan and sauté half the onions till golden brown. Add grated coconut and sauté taking care that the coconut does not get burnt.

Step 3

When lightly browned, take it off the heat, cool slightly and grind to a fine paste using a little water. Heat the remaining oil in another pan and sauté the remaining onions till golden brown.

Step 4

 Add ginger paste and garlic paste and sauté for two to three minutes. Add boiled black peas and mix. Add red chilli powder and mix. Add onion-coconut paste and garam masala powder and adjust salt.

Step 5

Add kokum juice. Mix, cover and let it cook on low heat till it thickens. 

Step 6

Serve hot with pav.