A rustic and aromatic Maharashtrian curry made with black peas, roasted coconut, and a special blend of spices. This hearty, flavorful dish from the Konkan coast pairs perfectly with steamed rice or bhakri.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Protein-packed Kala Vatana Amti with fluffy rice – a perfectly spiced, soul-satisfying comfort food!
This maharashtrian dish is perfect for dinner. With 649.05 calories and 18.759999999999998g of protein per serving, it's a high-fiber option for your meal plan.
19gfat
3 tbsp Vegetable Oil (Divided for use)
1 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
10 leaf Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Goda Masala (Essential for authentic flavor)
1 tbsp Tamarind Paste (Can be substituted with 3-4 kokum petals)
1 tsp Jaggery (Grated or powdered)
1.5 tsp Salt (Divided, adjust to taste)
3 cup Water (For cooking peas and adjusting gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.