Sanjeev Kapoor

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Kale Vatanyachi Ussal  Recipe

Black peas cooked with dry coconut and flavourful masalas.

This recipe has featured on the show Khanakhazana.

Preparation Time : 31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Kale Vatanyachi Ussal

Main Ingredients

Dried black peas (kale vatane),





Level Of Cooking



  • Dried black peas (kale vatane)
    1 cup
  • Salt
    to taste
  • Kokum petals
  • 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


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. 

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