Kala Vatana Amti with Steamed Basmati Rice

Instructions

1. 1

   Cook the Black Peas

   • Rinse the kala vatana thoroughly and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker, add 2 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium heat for 5-6 whistles, about 15-20 minutes, until the peas are soft but retain their shape. Allow the pressure to release naturally.
2. 2

   Prepare the Roasted Masala Paste (Vatan)

   • Heat a heavy-bottomed pan over low-medium heat. Add the grated dry coconut and dry roast, stirring constantly for 5-7 minutes, until it turns a deep, fragrant golden-brown. Be careful not to burn it. Remove and set aside.
   • In the same pan, heat 1 tbsp of oil. Add the thinly sliced onion and sauté for 8-10 minutes until it becomes deeply caramelized and golden brown.
   • Add the ginger, garlic, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick. Sauté for another 1-2 minutes until the spices are aromatic.
   • Turn off the heat and let this mixture cool down completely.
   • Transfer the cooled onion-spice mixture and the roasted coconut to a grinder jar. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add a little more water, tablespoon by tablespoon, only if necessary to facilitate grinding.
3. 3

   Assemble the Amti (Curry)

   • Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the hing and curry leaves, and sauté for 30 seconds.
   • Add the finely chopped small onion and cook for 3-4 minutes until it turns soft and translucent.
   • Lower the heat and add the turmeric powder, red chili powder, and goda masala. Stir for 30 seconds until fragrant.
   • Add the ground masala paste (vatan). Sauté for 5-7 minutes, stirring frequently, until the paste darkens, thickens, and you see oil separating from the sides.
   • Add the cooked kala vatana along with its cooking liquid to the pot. Mix everything well.
   • Stir in the tamarind paste, jaggery, and the remaining 1 tsp of salt. Add 1 more cup of hot water, or as needed, to achieve your desired gravy consistency.
   • Bring the curry to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld beautifully.
4. 4

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Let the amti rest for at least 10 minutes before serving, as this enhances the flavor. Serve hot with steamed rice, jowar bhakri, or chapati.