Black Vatana Amti

This peas is a black colour legume, mostly used by Maharashtrians and hence Goda Masala is used in this recipe. These peas take a long time to cook and hence it is important to soak it overnight as well as cook for 6-7 whistles. This is best had with steamed rice.

Prep Time: 8 hrs Cook Time: 1 hr

Ingredients

• 1/2 cup Black peas

• 2 Tomatoes

• 1 tsp Chilli powder

• 1 tbsp Goda masala

• Salt, to taste

For tempering

• 2 tbsp Oil

• 1 tsp Mustard seeds

• 1 tsp Turmeric powder

Roast and grind the following to a paste

• 2 tsp Oil

• 3-4 Cloves

• 10 Black pepper

• 1 tbsp coriander seeds

• 3/4 cup Fresh grated coconut

Instructions

1. Soak the peas overnight

2. Puree the tomatoes

3. Pressure cook the peas for around 6-7 whistles (this takes a long time to cook). Do not throw away the water.

4. In a pan roast the cloves, black pepper, coriander seeds and fresh grated coconut in oil till the coconut becomes light brown. Make a paste of this with 1 tbsp of cooked chana and keep aside.

5. In a pressure cooker, add oil, splutter mustard seeds and add turmeric powder.

6. Add the tomato puree and saute the mixture till it turns mushy

7. Add salt, chilli powder and goda masala and saute for another minute

8. Add the ground paste, the cooked chana and the water used for cooking (reserved water) and give 1 whistle more

9. Garnish with coriander leaves

10. Serve hot with steamed rice