How long does Kala Vatana Amti (Black Peas Curry) take?

1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.

How many people does Kala Vatana Amti (Black Peas Curry) serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Kala Vatana Amti (Black Peas Curry) vegetarian?

Yes. No meat, no fish and no egg.

Is Kala Vatana Amti (Black Peas Curry) spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Kala Vatana Amti (Black Peas Curry)?

250 grams Kala Vatana (Dried Black Peas), 2 grams Curry leaves, 150 grams Onion, 40 grams Dry Coconut, 100 grams Tomato, 5 grams Kokum, and a few more listed on this page.

Do I need a pressure cooker for Kala Vatana Amti (Black Peas Curry)?

Yes, this one is cooked under pressure.

How many calories are in Kala Vatana Amti (Black Peas Curry)?

About 425 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Kala Vatana Amti (Black Peas Curry)Cook

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Kala Vatana Amti (Black Peas Curry)

Name: Kala Vatana Amti (Black Peas Curry)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian, Maharashtrian
Ingredients: 250 grams Kala Vatana (Dried Black Peas); 1000 ml Water, For Soaking; 750 ml Water, For Cooking; 1 tsp Oil; 150 grams Onion, Thinly Sliced; 40 grams Dry Coconut, Grated; 60 ml Water, For Grinding; 2 tbsp Oil; 1 tsp Mustard Seeds; ½ tsp Cumin; ¼ tsp Asafoetida; 2 grams Curry leaves; 100 grams Tomato, Finely Chopped; ½ tsp Turmeric Powder; 1½ tsp Red Chilli Powder; 250 ml Water, For Adjusting Consistency; 1 tbsp Goda Masala; 5 grams Kokum; 10 grams Jaggery; 1½ tsp Salt; 10 grams Coriander Leaves, Finely Chopped

60 min
medium
Serves 4

Prep 15 min · Cook 45 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as kala vatana usal, kala vatanyachi usal · Veg · Curries & Gravies

Curries & Gravies

Kala vatana amti, a Maharashtrian black peas curry in a roasted onion, dry coconut and goda masala gravy. Medium-spicy, serves 4, 1 hour plus soaking.

You’ll need: Pressure Cooker

Ingredients

21 items

4 people

Kala Vatana (Dried Black Peas)250 grams
Water, For Soaking1000 ml
Water, For Cooking750 ml
Oil1 tsp
Onion, Thinly Sliced150 grams
Dry Coconut, Grated40 grams
Water, For Grinding60 ml
Oil2 tbsp
Mustard Seeds1 tsp
Cumin½ tsp
Asafoetida¼ tsp
Curry leaves2 grams
Tomato, Finely Chopped100 grams
Turmeric Powder½ tsp
Red Chilli Powder1½ tsp
Water, For Adjusting Consistency250 ml
Goda Masala1 tbsp
Kokum5 grams
Jaggery10 grams
Salt1½ tsp
Coriander Leaves, Finely Chopped10 grams

Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	425kcal	1700kcal
Protein	17g	66g
Carbohydrate	50g	202g
Fat	19g	76g
Fibre	17g	69g
Sugar	7.2g	29g

Method

1
Wash the kala vatana and soak it in 1 litre water for 8 to 10 hours.
Kala Vatana (Dried Black Peas)Water
2
Drain the peas. Pressure cook them with 750 ml fresh water for 6 whistles on medium heat, about 25 minutes, till soft but whole. Keep the cooking water.
Water
3
Heat 1 tsp oil in a pan. Roast the sliced onion on medium heat for 5 minutes till brown. Add the grated dry coconut and roast for 3 minutes more till golden. Cool and grind with 60 ml water to a smooth paste.
OilOnionDry CoconutWater
4
Heat 2 tbsp oil in a kadai. Add mustard seeds and let them splutter. Add cumin, asafoetida and curry leaves. Add the tomato and cook for 4 minutes till soft. Add turmeric powder and red chilli powder.
OilMustard SeedsCuminAsafoetidaCurry leavesTomatoTurmeric PowderRed Chilli Powder
5
Add the ground onion coconut paste. Fry for 3 minutes till oil comes out at the sides.
6
Add the cooked peas with their water, goda masala, kokum, jaggery, salt and 250 ml water. Simmer for 10 minutes till the gravy is medium thick.
WaterGoda MasalaKokumJaggerySalt
7
Turn off the heat. Add coriander leaves and serve hot with rice or chapati.
Coriander Leaves

Before you start

How long does Kala Vatana Amti (Black Peas Curry) take?: 1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.
How many people does Kala Vatana Amti (Black Peas Curry) serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Kala Vatana Amti (Black Peas Curry) vegetarian?: Yes. No meat, no fish and no egg.
Is Kala Vatana Amti (Black Peas Curry) spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Kala Vatana Amti (Black Peas Curry)?: 250 grams Kala Vatana (Dried Black Peas), 2 grams Curry leaves, 150 grams Onion, 40 grams Dry Coconut, 100 grams Tomato, 5 grams Kokum, and a few more listed on this page.
Do I need a pressure cooker for Kala Vatana Amti (Black Peas Curry)?: Yes, this one is cooked under pressure.
How many calories are in Kala Vatana Amti (Black Peas Curry)?: About 425 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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