Kala Watana Usal Recipe

Introduction: 

Kala Watana Usal is a traditional Maharashtrian dish made from black peas, known as "kala watana." This dish is a flavorful and spicy curry that's typically enjoyed with bhakri (a type of Indian flatbread), rice, or pav (bread rolls). It's a staple in many Maharashtrian households and is known for its robust and earthy flavors, which come from a mix of spices and coconut.

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Ingredients:

For the Usal:

1 cup kala watana (black peas)

1 medium onion, finely chopped

1 medium tomato, finely chopped

2-3 green chilies, slit

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon cumin powder

1 tablespoon goda masala (Maharashtrian spice blend)

2 tablespoons grated coconut (fresh or desiccated)

2 tablespoons oil

Salt to taste

Fresh coriander leaves for garnish

Water as needed

Preparation:

Soaking the Kala Watana:

Rinse the kala watana thoroughly and soak them in water overnight or for at least 6-8 hours.

Drain the water and set the soaked peas aside.

Cooking the Kala Watana:

In a pressure cooker, add the soaked kala watana along with 2-3 cups of water and a little salt.

Cook on medium heat for 3-4 whistles or until the peas are tender but not mushy.

Once done, release the pressure and set the cooked kala watana aside, reserving the cooking water.

Making the Usal Masala:

In a pan, heat the oil over medium heat.

Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Spicing Up the Usal:

Add turmeric powder, red chili powder, coriander powder, and cumin powder to the mixture. Stir well to combine the spices with the onion-tomato mixture.

Add the grated coconut and sauté for 2-3 minutes until the masala is well blended and aromatic.

Adding Kala Watana:

Add the cooked kala watana along with the reserved cooking water to the pan. Mix well to combine the peas with the masala.

Add goda masala, garam masala, and salt to taste. Stir well.

Cover the pan and let the usal simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.

Final Touch:

If the usal is too thick, add a little more water to reach the desired consistency.

Simmer for another 2-3 minutes, then turn off the heat.

Serving:

Garnish with fresh coriander leaves.

Serve hot with bhakri, chapati, rice, or pav.

Conclusion: 

Kala Watana Usal is a comforting and nutritious dish that brings out the authentic flavors of Maharashtrian cuisine. The combination of spices, coconut, and black peas creates a rich and satisfying curry that is perfect for a hearty meal. Whether you enjoy it with bread or rice, this usal is sure to warm your heart and soul with its earthy goodness.