Black peas or kala vatana as it is called in Marathi is a flavourful lentil. I used to cook it earlier. I had not got it for almost ten years, maybe. So , I got some black peas & made this black peas amti .I used Mazedaar Maharashtra spice powder from Madhavi Spices. Goda Masala is named Mazedaar Maharashtra by Madhavi Spices.
I followed this kala vatana chi amti recipe though I tweaked it to suit my cooking.
Ingredients : 1/4 cup black peas, 1-2 tbsp fresh coconut grated, 1 medium onion, a few curry leaves, 1 tsp grated ginger, 1 green chilli , 1 medium tomato, 1 tsp goda masala ( Mazedaar Mahasrashtra of Madhavi Spices ) , 1/2 tsp mustard seeds,1 /4 tsp powdered hing, 1/4 tsp haldi, 1 tsp or more of powdered or grated jaggery( optional ),1 tbsp oil, salt to taste.
Method : Soak the black peas overnight.Next day, discard the water & pressure cook the black peas by adding sufficient water & some salt to the black peas.
Pressure cook the black peas up to two whistles & then on low flame for 20-30 minutes. Put off gas.
Make a paste of green chilli, curry leaves, ginger & onion in mixer. Keep aside.
Chop a tomato & make tomato paste in mixer. Keep aside.
In a kadhai take 2 tsps oil.Put mustard seeds.When they pop up, add hing. Mix nicely. Add the green chilli, curry leaves, ginger-onion paste to the kadhai. Saute nicely till raw smell of onion disappears.Add haldi. Mix nicely. Add tomato paste. Mix nicely. Add salt to atste. Mix nicely. Keep cooking till, raw smell of tomatoes goes away. Add pressure cooked vatanas to the kadhai. Mix nicely. Add fresh grated coconut. Mix nicely. Add 1 tsp Mazedaar Maharashtra aka goda masala of Madhavi Spices to the kadhai. Mix nicely.Add jaggery at this stage to kadhai & mix nicely. If the amti is too dry, add water to it. Depends on how , you want your amti, very watery or thick. Let it come to a boil.Simmer for 4-5 minutes.Put off gas.
Serve black peas amti with roti or rice. It goes well with both rice as also chapati.
Those who don't want to add onion, please skip the step of adding onion to mixer. Make a paste of ginger, curry leaves & green chilli. Add tomato paste as it is narrated in this recipe.Some people use tamarind paste or kokum as the souring agent instead of tomato. And follow other steps as stated.
I followed this kala vatana chi amti recipe though I tweaked it to suit my cooking.
Ingredients : 1/4 cup black peas, 1-2 tbsp fresh coconut grated, 1 medium onion, a few curry leaves, 1 tsp grated ginger, 1 green chilli , 1 medium tomato, 1 tsp goda masala ( Mazedaar Mahasrashtra of Madhavi Spices ) , 1/2 tsp mustard seeds,1 /4 tsp powdered hing, 1/4 tsp haldi, 1 tsp or more of powdered or grated jaggery( optional ),1 tbsp oil, salt to taste.
Method : Soak the black peas overnight.Next day, discard the water & pressure cook the black peas by adding sufficient water & some salt to the black peas.
Pressure cook the black peas up to two whistles & then on low flame for 20-30 minutes. Put off gas.
Make a paste of green chilli, curry leaves, ginger & onion in mixer. Keep aside.
Chop a tomato & make tomato paste in mixer. Keep aside.
In a kadhai take 2 tsps oil.Put mustard seeds.When they pop up, add hing. Mix nicely. Add the green chilli, curry leaves, ginger-onion paste to the kadhai. Saute nicely till raw smell of onion disappears.Add haldi. Mix nicely. Add tomato paste. Mix nicely. Add salt to atste. Mix nicely. Keep cooking till, raw smell of tomatoes goes away. Add pressure cooked vatanas to the kadhai. Mix nicely. Add fresh grated coconut. Mix nicely. Add 1 tsp Mazedaar Maharashtra aka goda masala of Madhavi Spices to the kadhai. Mix nicely.Add jaggery at this stage to kadhai & mix nicely. If the amti is too dry, add water to it. Depends on how , you want your amti, very watery or thick. Let it come to a boil.Simmer for 4-5 minutes.Put off gas.
Serve black peas amti with roti or rice. It goes well with both rice as also chapati.
Those who don't want to add onion, please skip the step of adding onion to mixer. Make a paste of ginger, curry leaves & green chilli. Add tomato paste as it is narrated in this recipe.Some people use tamarind paste or kokum as the souring agent instead of tomato. And follow other steps as stated.
