Saucepans and Spices

View Original

MALVANI CUISINE - KALYA VATANYACHI USAL

Shilpa Anand

INGREDIENTS

  • 1cup black peas, soaked overnight 

  • 2large onions, sliced and chopped 

  • Fresh coriander leaves 

  • Few curry leaves

  • 1cup grated dried coconut 

  • 1tsp Fennel

  • ½ tsp Black pepper

  • 1 tsp Coriander seeds

  • ½ tsp cumin seeds 

  • 1-2 Bay leaves

  • 2-3 Cloves

  • 1small Cinnamon 

  • ½ tsp turmeric powder

  • Pinch of hing 

  • 8-10 garlic cloves

  • 1inch Ginger 

  • 3-tbsp SHILPA’s Masala Mill Malvani masala 

  • 1tbsp Shilpa’s Masala mill Kashmiri chilli powder 

  • Salt to taste 

  • Oil 

INSTRUCTIONS

  • Pressure cook the black peas for 3-4 whistles. Cool and keep aside 

  • Dry roast the coconut until dark golden brown

Now with a little oil roast the sliced onions along with ginger, garlic, cloves, cinnamon, fennel, coriander seeds, and cloves until golden

Now grind the above with a little water until a smooth paste. Remove and keep aside for use later

Also, grind 2-3 tbsp of the boiled black vatana to paste form

Heat oil in a kadhai 

  • Add bay leaf, cumin seeds and add chopped onion 

  • Add curry leaves 

  • Add turmeric powder, Malvani masala and fry 

  • Add ground coconut onion paste ( Vatan masala)

Fry well until oil separates on surface 

  • Add the blended black peas to the masala

Add salt to taste 

  • Add the boiled vatane

Mix well 

  • Add water and cover and simmer for 5-7 mins 

  • That’s it, your Kalya vatanyachi usal is ready

  • Garnish with fresh coriander leaves 

  • Serve with amboli , puris, chapatis or pav