This Kala Vatana Sambar from the Malvan region of Maharashtra is made with black peas.

Ingredients of Kala Vatana Sambar

  • 1/2 Cup Black Peas
  • 1 tbsp Oil
  • 1/4 tsp Asafoetida
  • 1 tsp Malvani Masala
For the Vatan 
  • 1 Cup Onion (Finely Sliced)
  • 1/2 Cup Coconut (Grated)
  • 2 tbsp Kopra, Dried Coconut (Grated)
  • 4 Garlic Cloves
  • 1/4″ Piece Ginger
  • 3 tbsp Fresh Coriander
  • 1 tbsp Oil
  • Salt 
  • Water

How To Make Kala Vatana Sambar

  • Soak kala vatana in 1 cup water for at least 8 hours.
  • Wash the soaked kala vatana well and then add 1 cup water.
  • Pressure cook for 3 to 4 whistles.
  • Separate the water and the black peas.
  • Take 2 tbsp of the cooked black peas and grind them to a paste.
  • In a kadhai, Add sliced onions and stir-fry till the onion just starts to brown.
  • Add 4 big cloves of garlic and ginger and stir-fry for a few seconds.
  • Now add grated coconut and grated kopra.
  • Stir-fry the mix till the onions and the coconut are well-browned.
  • Transfer to a plate to cool.
  • Grind the fried ingredients with coriander and water to a smooth paste.
Kala Vatana Sambar
  • In a kadhai, heat oil, add asafoetida.
  • Add the ground onion-coconut masala.
  • Add 1 tsp Malvani Masala.
  • Now, add the water in which the black peas were cooked and mix well.
  • Add the ground black peas paste and mix well.

  • Now add the cooked kala vatana and some salt.
  • Let the kala vatana simmer in the gravy for a few minutes.
  • If the gravy is very thick, add some water.
  • Turn the Kala Vatana Sambar off the heat.

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