The much awaited rains are finally here, and yes we tend to relish onto spicy food in this weather, one of my favourites being Kalya vatanya chi amti. Posting a quick, easy and an alltime favourite Maharashtrian recipe that’s loved by one and all. Black peas in spicy coconut based gravy / Kalya Vatanya chi Amti goes well with amboli, vade, pooris, polis, bhakris or even along with rice. The combination of amboli and kalya vatanya chi amti is a hit in konkan cuisine and yes it tastes great with vade too.
- 1/4th cup black peas
- 1 onion out of which 1/2 is finely chopped (approximately 2 tbsp) and 1/2 cut into thin slices
- 4 tbsp dry grated coconut
- 1 1/2 tbsp oil + 2 tsp oil to roast the spices,onion and coconut
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 2 cloves
- 4 black pepper
- 1/8th “piece of cinnamon
- 1 small petal of star anise
- 14 seeds of a black cardamom (approximately 1/2 black cardamom)
- 4 bedgi chillies (adjust to spice required)
- A piece of tamarind
- 1/8 tsp turmeric powder
- 1 3/4th tsp kashmiri chilli powder( 1/2 tsp to be added while grinding the coconut paste and 1 1/4th tsp to be added after sauteing the onions) (adjust to taste)
- 5 cloves of garlic, 1/4th” ginger and 2 sprigs of coriander leaves ground to a paste
- Salt to taste
- Finely chopped coriander leaves to garnish
- Rinse the black peas well, soak them in water overnight. Next day rinse the peas again and pressure cook the peas until pressure is released 6 times OR until the peas are soft but not mushy. Pressure cooking time varies depending on the quality of peas. I have used Belgavi black peas.
- In a tsp of oil roast coriander seeds, cumin seeds, cloves, black pepper, cinnamon, star anise, black cardamom till you get the aroma of roasted spices. Add the chillies and just roast a bit. Transfer the roasted spices onto a plate, in the same seasoning pan add a tsp of oil, add thinly sliced 1/2 onion and roast till golden brown, transfer to a plate. In the same pan roast dry grated coconut till brown taking care not to burn it. Once cool grind the roasted spices, onion, coconut, turmeric powder, 1/2 tsp red chilli powder, tamarind adding about 7tbsp water to a smooth paste. Then add 1 tbsp of the cooked peas and grind once again to a smooth paste and keep aside.
- Heat oil in a pan, add finely chopped onions, saute till transluscent, add ginger garlic coriander leaves paste, saute well till it loses its raw flavour. Add turmeric powder, red chilli powder, saute, add the cooked black peas saute well, add the water also that was used to cook the black peas add a little hot water to make the mix even and let the mix boil. Add the ground coconut paste, water to get the desired consistency, salt and let it simmer till the flavours sink into the gravy.
- Garnish with coriander leaves. Serve piping hot with pooris, vade, bhakris, polis or steaming hot rice, onion salad and solkadi.
- 1/4th cup black peas give approximately 3/4th cup black peas after being soaked in water.
- Adjust chillies and chilli powder as per individual spice required. Adding kashmiri chilli powder enhances the colour of the gravy. Also adding hot water gives the oily or tari look to the gravy.
- Belgavi black peas and masoor are considered to taste the best