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
You can also find more Main Course Vegetarian recipes like Bhindi Ravaiya Stir Fried Brinjals and Mushrooms Kaaley Masalewale Aloo Bhein Aloo - SK Khazana
Kale Vatanyachi Ussal Recipe Card
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.
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.
Nutrition Info
Calories : 1303 Kcal
Carbohydrates : 134.6 gm
Protein : 51.1 gm
Fat : 62.3 gm
Other : Iron- 18.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
