Delicious Kalya Vatanyachi Usal Recipe – A Flavourful Maharashtrian Vegan Curry
Explore the authentic flavours of Maharashtra with our Kalya Vatanyachi Usal recipe. This vegan curry, featuring black peas, is a delightful combination of spices that will transport your taste buds to the heart of Indian cuisine. Perfect for a wholesome and satisfying meal, this dish is a testament to the rich culinary heritage of Maharashtra.
Recipe Details:
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Main Course | Maharashtrian, Indian | 4 | 15 minutes | 30 minutes | 300 kcal |
Ingredients:
- 1 cup dried black peas, soaked overnight
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 green chilli, chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Method:
- Boil the soaked black peas until they are tender. Drain and set aside.
- In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste, green chilli, and tomatoes. Cook until the tomatoes are soft and the oil separates.
- Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
- Incorporate the boiled black peas into the masala, ensuring even coating.
- Pour in water to achieve your desired consistency and bring the curry to a gentle simmer.
- Sprinkle garam masala and let it cook for another 10-15 minutes.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or Indian bread of your choice.
Enjoy the wholesome goodness of Kalya Vatanyachi Usal, a true taste of Maharashtra’s culinary traditions!
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