Malvani Vataana Usal is a classic dish from the Konkan region of Maharashtra. It is a spicy curry made with dried black peas. This dish pairs well with rice bhakri/ chapati /malvani vade/ Saandan/ Ambolya and steamed rice. Here’s the recipe:
List of ingredients
Lentils : Dried black peas or kaala vatana is the main ingredient for this curry.
Spices : coriander seeds, cumin seeds, poppy seeds, fennel seeds, black cardamom, cloves, cinnamon, star anise, turmeric powder, red chilly powder,
Other ingredients : oil, onion, dry coconut, garlic, ginger, tomato, fresh coriander and salt.
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Step-wise recipe with pictures
Wash and soak dried black peas in water overnight.
Cook the peas alongwith salt and 2 ½ cups of water in a pressure cooker for 5 to 6 whistles. When the pressure escapes fully, open the pressure cooker. Keep the cooked peas aside. Also, retain the water in which the peas are boiled.
Heat 2 tsp oil in a pan. Add 1 chopped onion. Saute till it turns golden brown.
Add grated dry coconut. Saute and cook for few minutes.
Now, add chopped garlic, chopped ginger, coriander seeds, ½ tsp cumin seeds, poppy seeds, fennel seeds, cardamom, cloves, cinnamon and star anise. Saute on a low flame, till all the ingredients are roasted well.
Allow the roasted ingredients to cool completely.
Once cooled, blend the roasted ingredients alongwith ¼ cup water to a smooth paste. Keep this masala paste aside.
Heat 1 tsp oil in a pan. Add 1 tsp cumin seeds. When the seeds start spluttering, add 1 chopped onion. Saute till it changes colour and becomes soft.
Add 1 chopped tomato and cook till it becomes soft.
Now, add the masala paste and mix well.
Add turmeric powder and red chilly powder. Mix and cook till the masala starts leaving the sides of the pan.
Now, add the cooked peas alongwith the water in which it was boiled. Give a good mix.
Cook covered on slow flame for 5 to 7 minutes. Open the lid and garnish with chopped fresh coriander.
Serve Malvani Vataana Usal with rice bhakri, chapati or steamed rice.
Recipe Card
Malvani Vataana Usal
Ingredients
- 1 cup dried black peas (Kaala Vataana)
- 3 tsp oil
- 2 onions, chopped (pyaaz)
- 3 tbsp grated dry coconut (sookha nariyal)
- 3 cloves of garlic, chopped (lehsun)
- 1 inch ginger, chopped (adrak)
- 1 tsp coriander seeds (dhaniya)
- 1 ½ tsp cumin seeds (jeera)
- 1 tsp poppy seeds (khuskhus)
- a tsp of fennel seeds (sauf)
- 1 large black cardamom (badi elaichi)
- 3 to 4 cloves (laung/lavang)
- A small piece of cinnamon (dalchini)
- 3 petals of star anise (chakraphool)
- 1 tomato, chopped (tamatar)
- a tsp of turmeric powder (haldi)
- 1 tbsp red chilly powder (laal mirch)
- 2 tbsp fresh coriander leaves, chopped  (dhaniya)
- Salt as per taste (namak)
Instructions
- Wash and soak dried black peas in water overnight.
- Cook the peas alongwith salt and 2 ½ cups of water in a pressure cooker for 5 to 6 whistles.
- Â When the pressure escapes fully, open the pressure cooker.
- Keep the cooked peas aside.
- Also, retain the water in which the peas are boiled.
- Heat 2 tsp oil in a pan.
- Add 1 chopped onion.
- Saute till it turns golden brown.
- Add grated dry coconut.
- Saute and cook for few minutes.
- Now, add chopped garlic, chopped ginger, coriander seeds, ½ tsp cumin seeds, poppy seeds, fennel seeds, cardamom, cloves, cinnamon and star anise.
- Saute on a low flame, Â till all the ingredients are roasted well.
- The ingredients should turn brown in colour.Â
- Â Allow the roasted ingredients to cool completely.
- Once cooled, blend the roasted ingredients alongwith ¼ cup water to a smooth paste.
- Keep this masala paste aside.
- Heat 1 tsp oil in a pan.
- Add 1 tsp cumin seeds.
- When the seeds start spluttering, add 1 chopped onion.
- Saute till it changes colour and becomes soft.
- Add 1 chopped tomato and cook till it becomes soft.
- Now, add the masala paste and mix well.
- Add turmeric powder and red chilly powder.
- Mix and cook till the masala starts leaving the sides of the pan.
- Now, add the cooked peas alongwith the water in which it was boiled.
- Give a good mix.
- Cook covered on slow flame for 5 to 7 minutes.
- Open the lid and garnish with chopped fresh coriander leaves.
- Serve Malvani Vataana Usal with rice bhakri, chapati or steamed rice.
Recipe Video
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Happy Cooking!!
this is truly an amazing and droolworthy