Sunday, July 12, 2009

Kalaya Watanyachi Amti

You will find this dried black peas in Indian grocery store only. This is very famous dish in Maharashtra,India. This is served with bhakri and plain steamed white rice.

Serve: 4
Time: 35 Minutes

    1 Cup Kale Watane( dried black peas ) soaked overnight

    1 tsp cumin seeds
    1 tsp mustard seeds
    8-10 curry leaves
    1 large onion(finely chopped)
    1 inch Ginger
    3-4 cloves of Garlic
    2-3 tsp coriander leaves
    2-3 tsp Dry Coconut(shredded)
    1 tsp Jaggery
      a pinch of Asafoetida(Hing)
          1 tbsp Garam Masala
    1/2 tsp Turmeric powder
      2 tsp Kolhapuri Chutney or Kanda Lasun Masala
    2 tbsp Oil
      Salt to taste


1. Soak dried black peas overnight. Next day, Remove impurities and unsoaked black peas.

2. Blend ginger, garlic, dry coconut and coriander leaves to fine paste.

3. In Pressure cooker, Heat oil in deep vessel on medium flame, add cumin, mustard seeds and curry leaves, let it crackle . Now add pinch of Asafoetida and onions. Stir fry till onions are tender.

4. Add blended ginger garlic mixture, and mix well. Add turmeric powder, Kolhapuri Chutney or kanda lasun masala, Garam masala and soaked black peas. Stir for 4-5 minutes.

4. Add Salt and Jaggery to taste. Add water to adjust the curry to desired thickness. Pressure cook for about 2 whistles .

5. Serve hot.


1. Kolhapuri chutney can be replaced by red chili powder, cumin seeds powder and coriander seeds, But it will change the taste of curry. Or use Kanda lasun masala easily find these in Indian grocery store

2. This curry can be served with plain steamed white rice, naan, chapati, phulaki, Bhakri.

3. This dish can be made with chana Dal, Varan(white beans) Lentils for different taste.

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