Kala Watana Usal
Kala vatana (black peas) usal is a lentil dish. Black peas are cooked in a onion,coconut gravy with spices. It can be eaten with chapati or plain white rice. Serve with onion slices on the side.
Ingredients:
Kala Watana Usal
Ingredients
- 1/2 Cup Black Peas
- 1 Cup Diced Onion (1 large onion)
- 5-6 Whole Black Peppercorns
- 3-4 Cloves
- 1 Inch Cinnamon Stick
- 1 Tsp Fennel Seeds
- 1/2 Tbsp Grated Dry Coconut
- 10-12 Garlic Cloves
- 1/2 Tsp Garam Masala
- 3 Tbsp Oil
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Turmeric Powder
- 1/4th Tsp Asafoetida
- A Pinch Of Cooking Soda
- Salt
Instructions
- Soak black peas in water overnight.
- Cook it in the pressure cooker adding double the water and a pinch of salt and cooking soda. Once cooked do not throw the water as it will be used at a later stage.
- In a pot heat 1 tbsp oil, add dices onion, garlic cloves, fennel seeds and saute for 5 minuted on low heat.
- Add dry coconut and saute for a minute.
- Let the mixture cool. Blend it in a blender to make a puree.
- In a pot heat 2 tbsp oil. Add mustard seeds. When they starts to sputter add turmeric powder, asafoetida, cinnamon stick, black peppercorns, cloves. Saute for a minute.
- Add cooked black peas and saute for 5 minutes.
- Add the puree and the water in which the black peas are cooked.
- Add garam masala and salt.
- Let the usal cook for 10-15 minutes on a low heat.
Notes
I have not used red chili powder as garam masala gives a kick to the dish. However chili powder can be added if more hot dish is preferred.
Black peas takes more time to cook. In my pressure cooker it took 10 whistles to cook the peas. Cooking time depends upon your pressure cooker.