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