Kala Vatana Usal

• Coriander leaves

  chopped

  5 g

• Curry leaves

  1 g

• Dried black peas

  150 g

• Freshly grated coconut

  50 g

• Garlic

  12 g

• Ginger

  12 g

• Kala masala

  12 g

• Mustard seeds

  3 g

• Oil

  30 ml

• Onion

  sliced

  120 g

• Red chili powder

  5 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Soak black peas overnight, then pressure cook with salt until tender, about 4 whistles.
2. 2Dry roast grated coconut until deep golden, then set aside.
3. 3In the same pan, roast onion until browned.
4. 4Grind the roasted coconut and onion with ginger and garlic to a smooth dark paste.
5. 5Heat oil, splutter mustard seeds and curry leaves.
6. 6Add the ground paste and cook until oil separates.
7. 7Stir in kala masala, turmeric and red chilli powder; fry for a minute.
8. 8Add the cooked peas with their liquid and 150 ml water.
9. 9Simmer 12-15 minutes until the gravy thickens and darkens.
10. 10Finish with coriander and serve hot.