Kala Vatana Amti

1. 1
   prep · ~480 min

   Soak the kala vatana.

   Rinse the kala vatana well and soak it in enough water overnight or for at least 8 hours. Drain before cooking.

2. 2
   pressure cook · ~25 min

   Pressure cook the peas.

   Add the soaked kala vatana and 3 cups water to a pressure cooker. Cook until soft but not mushy, about 5 to 6 whistles, then let the pressure release naturally.

   TIPThe peas should mash lightly when pressed. If still firm, cook for 1 to 2 whistles more.
3. 3
   saute · ~12 min

   Cook the masala base.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add 1 sliced onion, ginger, garlic, and green chili.

   3.Cook until the onion turns light golden, about 6 to 7 minutes.

   4.Add the grated coconut and cook until it smells nutty and gets lightly toasted.

   5.Add 1 chopped tomato and cook until soft, about 3 to 4 minutes.

   TIPDo not darken the coconut too much or the gravy can taste bitter.
4. 4
   mix · ~3 min

   Blend the masala.

   Cool the cooked mixture slightly, then blend it with a little water into a smooth paste.

5. 5
   temper · ~5 min

   Make the tempering.

   1.Heat the remaining 1 tbsp oil in a pot.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and let them sizzle for a few seconds.

   4.Add the remaining sliced onion and cook until soft and lightly golden.
6. 6
   saute · ~4 min

   Add the spices and tomato.

   1.Add turmeric powder, red chili powder, coriander powder, and goda masala.

   2.Stir for a few seconds on low heat.

   3.Add the remaining chopped tomato and cook until soft and pulpy.

   TIPKeep the heat low after adding the spice powders so they do not burn.
7. 7
   simmer · ~15 min

   Simmer the amti.

   1.Add the ground masala paste and cook for 2 minutes.

   2.Add the cooked kala vatana with its cooking liquid.

   3.Add tamarind paste, jaggery, salt, and the remaining 1 cup water.

   4.Mix well and bring the curry to a gentle simmer.

   5.Cook uncovered until the gravy thickens slightly and the flavors come together.
8. 8
   garnish

   Garnish with cilantro.

9. 9
   serve

   Serve the kala vatana amti hot.

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