Kala Vatana Amti

Prep: 15 minutes | Cook: 35 minutes | Servings: 4

Ingredients

For Peas

2 Cups Water

Salt, to taste

1 Cup Dry Black Peas, soaked in water overnight

For Masala Paste

2 tsp Oil

5 Cloves

2 tsp Black Peppercorns

2 tbsp Coriander Seeds

2 Medium Onion, sliced

1 Cup Fresh Coconut, grated

For Amti

1 tbsp Oil

1 tsp Mustard Seeds

1 Medium Onion, chopped

1 tsp ginger-garlic paste

¼ tsp Turmeric Powder

1 tsp Red Chili Powder

2 Kokum Petals

Salt, to taste

1 tsp Garam Masala Powder

Process

  • For peas, pour 2 cups water in pressure cooker and add salt, mix. Add soaked peas and cover with lid. Cook for 3-4 whistles, turn off the flame and keep aside.
  • Once the pressure goes off, drain the pea stock and reserve. keep aside.
  • For masala paste, heat oil in a pan. Add whole spices and saute till fragrant.
  • Now add in the onion and saute for few minutes till they turn translucent. Add ginger-garlic paste and saute. Add in the grated coconut and saute on low flame till it turns golden brown in colour and is nice aromatic.
  • Turn off the flame and let it cool down. In a grinder add ¼ cup of boiled peas. Now using water, wet grind along with roasted masala into fine paste. Keep aside.
  • Now for amti, heat oil in a pot. Add mustard seeds and let them splutter.
  • Add onion and saute till golden brown on medium flame. Add turmeric powder, red chili powder and saute till fragrant.
  • Add cooked peas and saute for few minutes.
  • Now add reserved pea stock, kokum, salt and mix well. Let it come a boil and put on simmer.
  • Add in the prepared masala paste along with garam masala and mix well. Cook for 5mins on medium flame or till it is nice and thick.
  • Turn off the flame and serve hot with rice or pooris.
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