Kala Vatanyachi Usal is a traditional Maharashtrian dish made with black peas (Kala Vatana) cooked in a spiced coconut gravy. It is a staple in coastal Maharashtra, often enjoyed with bhakri (a type of flatbread) or rice. The dish combines the earthy flavor of black peas with a fragrant mix of spices like turmeric, goda masala, and red chili powder. Coconut, a key ingredient in Maharashtrian cuisine, adds richness to the gravy, while the tempering of mustard seeds and asafoetida enhances its depth of flavor. Kala Vatanyachi Usal is a protein-rich, wholesome meal, perfect for vegetarians and vegans. It is often prepared during festive occasions or family gatherings, reflecting the culinary traditions of Maharashtra. The dish is not only nutritious but also comforting, making it a popular choice in many households across the state, particularly in the Konkan region.
Goda masala is a special spice powder used in Maharashtra. This recipe, my aunt’s, has not used it.

Ingredients
1 cup small black peas, sprouted
4 cloves (laung, kirambu)
1 tsp coriander seeds (sabut dhania, kothamalli vithai)
8 black pepper corns (kala mirch, kuru milagu)
1 onion, chopped
1/4 cup grated coconut
1/4 tsp cumin seeds (sabut jeera, jeeragam)
1/4 tsp turmeric powder (haldi, manjal podi)
1/2 tsp red chili powder
2 tomatoes
A marbled sized ball of tamarind, juice extracted
10 cashew nuts, optional
Unrefined salt to taste
2 tbsp chopped coriander leaves to garnish
Method
Wash the peas well
Pressure cook in 1 cup of water
Set aside
Heat a wok
Add coriander seeds, cloves and pepper corns for about a minute
When done, add onion
Roast till brown
Add coconut and roast well
Remove from heat and cool
Transfer to blender and grind to a fine paste, adding very little water
Set aside
Heat a wok and add cumin seeds
When they begin to splutter, add the cooked peas, ground paste, chili powder, turmeric powder, tomatoes, tamarind juice, cashew nuts (if using) and salt
Cook till everything is well combined
Garnish with coriander leaves
Remove from heat
Serve hot with pav (local name for buns), bhakri or red, brown or millet rice
Enjoy!