#मालवणी काळ्या वाटाण्याचं सांबार|Kalya Vatanyachi Usal|#malvani curry|#coastal cuisine|#kokani dish
Kala Vatana Sambar is a Konkani delicacy and veg preparation that is best enjoyed with hot Ambolis.
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Recipe: काळ्या वाटाण्याचे सांबार
Serves: 4-5
Cooking Time: 45 mins
Ingredients:
1) 1 Cup=200gms Black Peas- sprouted
2) 2 Large=150gms Onions- sliced into length
3) 2 Large=125gms Tomatoes- cut into cubes
4) 1/2 cup fresh Coriander Leaves
5) 1 Cup=80gms grated dry Coconut
6) Cooking Oil
7) 7-8 Curry Leaves
8) 1-tsp Turmeric Powder
9) 1/4th-tsp Asafoetida Powder
10) 8-10 Cloves of Garlic
11) 4-5 tbsp Malvani Masala
12) Salt to taste
Steps:
1) Pressure Cook sprouted Black peas. In a Pressure Cooker, put sprouted Black peas, 3 Cups Water and Salt to taste. Build pressure on high and then reduce heat. Pressure Cook for 4-5 whistles on low.
2) Now, we will make Vaatan. In a Pan, dry roast grated Coconut. Roast until it becomes brown in color on low-medium heat. In 4-5 mins, it becomes brown in color. Remove from heat.
3) Heat 2-tbsp Cooking Oil in a Pan. Fry Garlic until it becomes lightly brown in color. In the same pan, add Onions and roast until it becomes brown (7-8 mins). Add fresh coriander leaves, rosated coconut and mix well. Remove from heat.
4) Grind Coconut-Onion mixture into fine and thick paste (3/4th Cup Water). Make Tomato Puree. Keep 1/4th Cup Cooked Black Peas aside and grind it into a coarse paste.
5) Heat 3-4 tbsp Cooking Oil in a Pan. Add curry leaves, asafoetida powder for tempering. Add turmeric powder and Malvani Masala in Oil and stir immediately. Add Masala paste (Vaatan) and cook it well.
6) We have cooked Masala paste for 5-6 mins until Oil begins to ooze out from the masala paste. Add Salt to taste and coarsely grounded black peas and mix well.
7) If the masala begins to get dry, add some water and cook. I am using same water in which I pressure cooked Black Peas.
8) After couple of mins, add cooked black peas and mix well. Add remaining water (from pressure cooker step)- about 2 cups. Add 2 more cups of hot water. Allow the gravy to simmer on medium heat.
9) As the gravy begins to simmer, reduce heat and cook covered. We have cooked for 6 mins. Add Tomato Puree and mix well cook covered on low.
10) After 6-7 mins, Sambar is well cooked now. Remove from heat and keep it covered until served.
Serve Kala Vatana Sambar hot with Amboli.
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